Salsa verde, the classic green sauce of Italy, is a sauce of olive oil and chopped parsley flavored with lemon zest, garlic, and capers. It adds lively freshness to almost any simple dish. Flat-leaved Italian parsley is preferable, but curly parsley is good, too. Fresh parsley—the fresher the better—is the majority herb, but almost any other fresh, tender herb can enhance a salsa verde: tarragon, chervil, and chives are good choices. Use a sharp knife when you chop parsley (and other herbs). A sharp knife slices cleanly through the leaves, preserving both flavor and color, while a dull knife mashes and bruises them. The zest is the thin yellow outer layer of the lemon’s skin; avoid grating any of the bitter white part (called the pith) beneath. The zest brightens the flavor of the sauce, so don’t be shy with it; you may need more than one lemon’s worth. Don’t hesitate to experiment. I make salsa verde more or less thick depending on what I am using it for. I tend to use less oil when it’s for roasted meats and grilled vegetables and more for fish.
Recipe information
Yield
makes 2/3 cup
Ingredients
Preparation
Step 1
Combine in a small bowl: 1/3 cup coarsely chopped parsley (leaves and thin stems only), Grated zest of 1 lemon, 1 small garlic clove, chopped very fine or pounded into a purée, 1 tablespoon capers, rinsed, drained, and coarsely chopped, 1/2 teaspoon salt, Fresh-ground black pepper to taste, 1/2 cup olive oil.
Step 2
Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.
Variations
Step 3
Their herbs, or combinations of herbs, can replace part or all of the parsley.
Step 4
Add a little chopped salt-packed anchovy fillet, or chopped shallot, or chopped hard-cooked egg—or all three.
Step 5
Lemon juice or vinegar makes the sauce zestier, but add them just before serving, as the acid will cause the herbs to discolor. (You can macerate a little chopped shallot in the vinegar or lemon, if you wish.)
