Salsa verde is the classic green sauce of Italy, a condiment composed of olive oil and chopped parsley flavored with garlic, lemon zest, and capers. It adds a vibrant freshness to almost any simple dish — grilled fish, vegetables, chicken, grains — you name it.
Fresh parsley is the main herb, but almost any fresh, tender herb such as tarragon, chervil, basil, and chives can enhance a salsa verde. See other fresh condiment ideas in Stocking the Summer Pantry.
Salsa Verde
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
½ teaspoon salt
Fresh-ground black pepper to taste
½ cup olive oil
Combine in a small bowl. Mix well and add salt to taste. Allow the salsa verde to sit for a while to marry flavors.
Note: Be certain to use a sharp knife when you chop herbs. A sharp knife slices cleanly through the leaves, preserving both flavor and color, while a dull knife mashes and bruises them.
Variations
- Other herbs, or combinations of herbs, can replace part or all of the parsley.
- Add a little chopped salt-packed anchovy fillet or chopped shallot.
Adapted from The Art of Simple Food by Alice Waters.