SALSA VERDE (GREEN SAUCE)
Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish
Provided by Rosie Birkett
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
- Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!
Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium
SALSA VERDE (ITALIAN GREEN SAUCE)
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
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
HOMEMADE ITALIAN SAUCE
Sauce like mom used to make. Serve over your favorite pasta. Classic red sauce with onion, mushrooms and garlic.
Provided by BARBLUVSFOOD
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h50m
Yield 4
Number Of Ingredients 10
Steps:
- In a blender chop the whole tomatoes with juice and garlic until chunky. In a medium size pot, heat oil on medium high heat. Put onion and mushroom in and saute for about 5 minutes.
- Place in pot the blended tomatoes, crushed tomatoes, tomato paste, chopped green peppers, oregano and basil. Bring to boil, then lower to medium low, cover and stir periodically. Cook and reduce about 1 to 2 hours or to your liking.
Nutrition Facts : Calories 253.9 calories, Carbohydrate 36.4 g, Fat 11.7 g, Fiber 9.8 g, Protein 8.7 g, SaturatedFat 1.7 g, Sodium 755.3 mg, Sugar 13.9 g
SECRET GREEN SAUCE SPAGHETTI
Sneak some extra green veg into pesto-based pasta sauce
Provided by Cassie Best
Categories Pasta
Time 17m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
- Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
Nutrition Facts : Calories 549 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
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- Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
- Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
- Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
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