Italian Green Sauce Recipes

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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

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

SECRET GREEN SAUCE SPAGHETTI



Secret green sauce spaghetti image

Sneak some extra green veg into pesto-based pasta sauce

Provided by Cassie Best

Categories     Pasta

Time 17m

Number Of Ingredients 7

400g spaghetti
100g bag baby spinach
140g frozen pea
small bunch basil , leaves picked, a few reserved to serve
3 tbsp green pesto
150ml pot single cream
50g parmesan (or vegetarian alternative), grated, plus a little extra to serve

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

GREEN SAUCE



Green Sauce image

Just like the Mexican Restaurants around here. I like my green sauce creamy, the tomatillos in this recipe keep the avocado from going brown for a couple days in the fridge. It doesn't usually last that long!

Provided by MommyMakes

Categories     Sauces

Time 15m

Yield 2 cups, 12 serving(s)

Number Of Ingredients 7

1/2 lb tomatillo, about 5 large ones
1/2 cup onion, roughly chopped
2 tablespoons fresh cilantro
1 teaspoon fresh jalapeno pepper, seeded and roughly chopped
1/2 teaspoon salt, more to taste
1/3 cup sour cream
2 ripe avocados, peeled, seeded and roughly chopped

Steps:

  • Remove husks and stems from tomatillos. Place whole tomatillos in a sauce pan, cover with water and bring to a boil. Boil 5 minutes or until easily pierced with a fork. Drain the water and allow to cool.
  • Place tomatillos, onion, cilantro, jalapeno, and salt in a food processor or blender. Blend until smooth.
  • Stir in sour cream and avocado and blend again until smooth.

Nutrition Facts : Calories 74.7, Fat 6.4, SaturatedFat 1.5, Cholesterol 3.3, Sodium 104.9, Carbohydrate 4.8, Fiber 2.7, Sugar 1.5, Protein 1.1

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