Description
Thick, rich and savory, with plenty of umami flavor, this easy Italian salsa verde recipe comes together in just 10 minutes. Packed with fresh herbs, garlic cloves, olive oil and other ingredients, this tasty green sauce is perfect for adding a punch of flavor to meats, fish, chicken. Totally gluten-free and dairy-free too.
Ingredients
- 3 cups fresh basil leaves
- 2 cups fresh parsley leaves
- 1 cup fresh mint leaves
- 2 oz. anchovy fillets
- 3 cloves garlic, minced
- 4–5 small pickles, chopped
- 3 teaspoon brined capers
- 1 tablespoon mustard
- 1 teaspoon wine vinegar
- 5 tablespoons olive oil
- 1/5 teaspoon salt (to taste)
- 1/5 teaspoon ground black pepper
Instructions
- Using a Pestle and Mortar: Place all the ingredients in the mortar (bowl) and use the pestle to manually grind the ingredients until you get the sauce of the desired consistency.
- Using a Food Processor or High-Speed Blender: Transfer the ingredients to a food processor or high-speed blender. Process on high speed for about 2 minutes. Occasionally, stop and use a spatula to scrape the sides of the bowl, and blend again until you get a smooth sauce of your desired consistency.
- Serve and Enjoy: Serve the Italian salsa verde sauce in a saucer alongside mains such as meats, fish, chicken or even with roasted veggies.
Notes
Basil: Fresh basil is a key ingredients and adds a distinct flavor to this sauce, so make sure you add it in.
Parsley: You can use either fresh flat-leaf parsley or curly parsley.
Mint Leaves: Adding mint imparts a freshness to the sauce. However, if you’re not a fan of mint, feel free to leave it out.
Anchovies: For those who love anchovies, the anchovy fillets add a delicious umami briny flavor. If you are vegan, or would simply prefer to keep the recipe vegan, you can leave this out.
Garlic: I’m a big fan of garlic, and no green sauce would be complete without the rich, pungent taste of fresh garlic. Fresh garlic is best here.
Pickles: Adding pickles create a sourish note to this Italian salsa verde that really opens your appetite.
Capers: Brined capers bring out a beautiful salty flavor to this green sauce. So don’t leave them out!
Mustard: I used yellow mustard, but you can also use Dijon mustard if you prefer.
Vinegar: I used red wine vinegar, but equal amounts of white wine vinegar, apple cider vinegar or fresh lemon juice would work just as well.
Olive Oil: I recommend using extra virgin olive oil for its beautiful flavor. Since this sauce doesn’t involve any cooking, using the best ingredients you can get your hands on will really make the sauce shine.
Salt and Pepper: With all the flavor-packed ingredients, this sauce doesn’t actually need more salt. But add salt and ground black pepper to taste.
Storing: Store the green sauce in a small airtight container and store in the refrigerator for up to 2 days. It is best to use it within 1-2 days, as the sauce will start to darken and look unappetizing after that.
- Prep Time: 10 mins
- Category: Sauces
- Method: Blender
- Cuisine: Italian