Italian Salsa Verde Sauce – a true Italian delicacy, praised for it’s versatility. Made on the basis of olive oil and fresh parsley, this green sauce can be served over steak (or the Italian boiled meats: Bollito Misto), chicken, grilled fish or vegetables. It is also often used as salad dressing. Vegan.
Let’s talk Salsa Verde – the Italian green sauce you didn’t know you needed. This salsa Verde recipe is different from the well known Mexican Salsa Verde made with tomatillos, cilantro, and chili peppers.
The Italian Salsa Verde, literally translated to ‘green sauce’ is typically prepared with parsley, garlic and olive oil as main ingredients. Some recipe variations call for anchovies, boiled eggs, stale bread (or breadcrumbs) and, capers, even white wine vinegar. However, today I’d like to share the simplest, most basic version that I enjoy most.
This Salsa Verde Sauce can be combined with this lovely Grilled Bluefish Recipe or my recipe for Buttered Cow Tongue.
FUN FACTS: In Italy, salsa verde (literally meaning “green sauce”) is a traditional, herb-based sauce that originated in the northern regions, particularly Piedmont. is commonly served with boiled meats (especially in the classic Italian dish Bollito Misto). Salsa verde’s versatility makes it popular not only with boiled meats but also with grilled fish, roasted vegetables, or even as a spread for bruschetta. The brightness of the herbs and acidity of the lemon juice cut through fatty, rich dishes, making it a perfect pairing with pork, beef, or even lamb.
Ingredients and Substitutions
- Fresh parsley – stems removed, only leaves needed
- Lemon – juice and zest needed, use organic or untreated lemons if possible
- Olive oil – extra virgin
- Garlic – fresh
- Sea salt
VARIATIONS: stale bread, capers, white wine vinegar, anchovies, boiled eggs
How to make Italian Salsa Verde?
1st: Clean fresh parsley and garlic.
2nd: Place all ingredients in food processor and blend until parsley is well minced. Voila, ready to serve.
What to serve Salsa Verde?
A few suggestion from my kitchen:
Italian Salsa Verde Sauce (so easy!)
Ingredients
- 100 g fresh parsley, washed
- 70 ml olive oil, extra virgin
- 2 medium cloves of garlic, peeled
- 1 medium lemon, lemon juice and zest needed
- sea salt to taste
Instructions
- First, in a large food processor place cleaned parsley leaves, olive oil, juice of one lemon and some lemon zest. Sprinkle with sea salt.
- Then, pulse until the parsley is well minced and incorporated with the rest of the ingredients.
- Finally, transfer to air-tight container and keep in the fridge up to a week. Use over fatty meats, fish or grilled vegetables and salads.
Notes
Nutrition
This post may contain affiliate links, please see full disclosure here.
Great and zesty for steak!
Salsa Verde the Italian version of Chimchurri?
Two very similar sauces, however with some notable differences as well.