Italian Salsa Verde Recipe

Italian Salsa Verde Recipe



I made Italian salsa verde yesterday. I actually make it quite often.  I like it because a piece of grilled chicken, meat or seafood, when accompanied with salsa verde, transforms into something quite special and delicious.  It is easy to make too. 


There are many different versions of salsa verde.  I recommend using the River Cafe salsa verde video recipe as a visual guideline.  They don’t give exact measurements but if you are reading this blog, you most likely enjoy cooking and are not a kitchen rookie.  Just eyeball the amounts. It doesn’t have to be precise or with same herbs all of the time, although parsley is the foundation. 



This recipe calls for anchovies.  My friend Denise used to live in Sciacca, Sicily which is famous for its canned, salted anchovies.  She brought me a can as a gift once and yes, they were delicious.  Don’t worry though if you have to use the cheap tinned anchovy fillets (how he refers to them in the video), the salted ones aren’t readily available here in Kansas and your salsa verde will still be very good! 



You’ll need lemon juice. I find that that the small organic lemons, which I always buy in a bag, yield lots of juice.



The Italian olive oil I used is the Lucini brand.  I bought it at Whole Foods.  It has a soft grassy olive oil flavor versus peppery. I used the Lucini red wine vinegar as well.

By the way, salsa verde will keep in the refrigerator in an airtight container for a few days so you can use it throughout the week.

If you do try this Italian Salsa Verde Recipe, let me know how it turns out.  



Mary Lies
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