Salsa verde (aka green sauce) is more of a concept than an exact recipe. Every region has its version and every family has its own slight variation of ingredients. The two main ingredients don’t change though: fresh Italian parsley (also known as flat parsley) and good quality extra virgin.
Salsa verde is extremely versatile and I always like to have it handy especially in the warmers months, although it is also an essential pairing with the Classic Italian bollito served during Christmas .
You can make a bigger batch of salsa verde and keep it in the fridge for up to two weeks by simply filling for 3/4 a lidded glass container and top it up with olive oil in order to create a protective layer.
Here are 5 ways I like to use salsa verde:
as a condiment for a bean and potatoes summer salad
to add an herbaceous flavor in panini and veggie burgers
as a dipping sauce for vegetable crudite’
on grilled portobello mushrooms (but works well on grilled chicken for the meat eaters)
in cold pasta or farro salads
Ingredients:
30 g fresh parsley
2 cloves of garlic
2 hard boiled egg yolks (substitute with 1 tsp of Dijon mustard to make it vegan)
1 tablespoon capers (rinsed)
40 gr white wine or apple cider vinegar
40 g of day-old bread (crust removed)
½ cup extra virgin olive oil (more or less, depending on the texture you want)
Salt to taste
2 salted anchovy fillets (optional)
Cut the crumb into large cubes and soak it in a bowl with vinegar and let it rest for a few minutes, so it softens completely.
Remove the inner core of the garlic clove and finely chop it together with the parsley, capers, egg yolks and the vinegar-soaked bread (squeezed out).
Drizzle in the extra virgin olive oil, mixing carefully until you get a homogeneous mixture. Adjust with salt and white pepper, tasting to balance the flavors.
Let the salsa verde rest at room temperature for at least 1 hour before serving.
To save time, you can use a food processor to chop all the ingredients. However, this method will make the sauce creamier and less rustic than the traditional knife-chopped version.
Customize the recipe by adding herbs you like, such as basil or arugula, while still keeping a parsley base to preserve the characteristic bright green color.
NOTES
The original recipe adds anchovies: if using them keep in mind they bring a fair amount of saltiness so adjust accordingly.
I usually make a jar with a denser consistency and I add more olive oil just before use if I need a more liquid consistency.