Italian Salsa Verde Food

ITALIAN SALSA VERDE

Italian Salsa Verde image

Provided by Michael Chiarello

Categories Food Processor Fish Herb No-Cook Quick & Easy Vinegar Capers Bon Appétit

Yield Makes about 3 cups

Number Of Ingredients 9

Ingredients

4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed
2 tablespoons white wine vinegar
4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)
1 1/2 cups extra-virgin olive oil
15 cornichons* (scant 1/2 cup)
5 anchovy fillets
1/4 cup drained capers
Fine sea salt
*Tiny, brine-packed French pickles; available at some supermarkets and at specialty foods stores.

Steps:

Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.
Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.

SALSA VERDE

Salsa Verde image

Provided by Valerie Bertinelli

Categories condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

2 cups fresh flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons capers
2 anchovy fillets
2 cloves garlic
1 lemon, finely zested, plus 1/4 cup lemon juice
Freshly ground black pepper

Steps:

Combine the parsley, oil, capers, anchovies, garlic, lemon zest and juice and a few grinds of pepper in a food processor and pulse until smooth. Transfer to a bowl and serve.

ITALIAN SALSA VERDE

Italian Salsa Verde image

A quick sauce to be used for tacos or as a dip with tortilla chips.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 15m

Yield Makes 2/3 cup

Number Of Ingredients 7

Ingredients

1/2 cup chopped fresh parsley
1/2 cup extra-virgin olive oil
3 tablespoons chopped rinsed capers or dill gherkins
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh oregano
1 garlic clove, chopped
Salt

Steps:

In a small bowl, combine parsley, olive oil, capers, lemon juice, oregano, and garlic.
Stir mixture until well blended; season with salt, if desired.

SALSA VERDE (ITALIAN GREEN SAUCE)

Salsa Verde (Italian Green Sauce) image

This sauce from the Lombardy region of Italy is a fantastic companion to meat. A dollop on top is all you need! I also mix this with plain pasta as a variation on basil pesto. There are a number of different ways to do this. Optional basil and mint or dijon mustard or parmesan cheese can be added, but here's the basic recipe.

Provided by Luschka

Categories Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 12

Ingredients

1 cup fresh parsley, leaves only
1/4 cup pine nuts
2 tablespoons capers
1 garlic clove
3 anchovy fillets
red wine vinegar, to taste
1/2 cup extra virgin olive oil
salt & pepper
1 cup basil leaves (optional)
1/2 cup mint leaf (optional)
1 tablespoon Dijon mustard (optional)
1/2 cup parmesan cheese (optional)

Steps:

Blend all the ingredients in a blender or with pestle and mortar.
Leaving it to stand for a while allows the flavors to develop.
Mix with pasta or place a dollop on meat or fish.
Enjoy!

Nutrition Facts : Calories 1237.1, Fat 132.9, SaturatedFat 16.9, Cholesterol 10.2, Sodium 986.9, Carbohydrate 10.1, Fiber 3.8, Sugar 1.8, Protein 10.5

SALSA VERDE

Salsa Verde image

Salsa verde is a bright, herbal accompaniment to meats, especially rich, fatty dishes like porchetta. It adds a lively freshness to almost any simple dish. It should be coarser than a pesto, but also more spreadable. Variables can be infinite: anchovy, lemon juice and Dijon mustard can deepen the flavor and balance the parsley; different herbs can be added or substituted to taste.

Provided by Food Network

Categories condiment

Time 10m

Yield 1/2 to 3/4 cup

Number Of Ingredients 7

Ingredients

1 bunch fresh Italian parsley
1 shallot
1 tablespoon capers
Zest of 1 lemon
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper
Salt and pepper

Steps:

Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers.
Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper.

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