Salsa Verde; Italian

Salsa Verde; Italian

This refreshing green salsa is a wonderful accompaniment for grilled meats, poultry, and fish, as well as antipasti.                                                                                          

In a recent post Salsa Verde is also served with Arancini di Riso (posted in Bites & Starters, Mains)

  • 1 cup fresh flat leaf Italian parsley
  • 1/4 cup fresh mint leaves
  • 2 garlic cloves, minced
  • 1 tablespoon minced shallot
  • 2 teaspoons capers, rinsed and chopped
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh squeezed lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon flky sea salt
  • fresh pepper flakes to taste

Place the parsley, mint, garlic, shallots, and capers in a food processor or blender and pulse until well chopped.                                                                                           

Add the vinegar and lemon juice and pulse until combined.

With the machine running, add the olive oil in a slow steady stream. The salsa will thicken as the oil is added.

Stop the machine and add the salt and pepper flakes. Pulse several times to combine well; taste and salt to your liking.

At this point you can thin the sauce with a little cold water if you prefer a thinner sauce. With the machine running add the water in a slow steady stream.

Serve at once or refrigerate for up to 5 days.

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