Italian Salsa Verde With Parsley And Capers Recipes

ITALIAN SALSA VERDE, A TANGY GREEN ITALIAN CONDIMENT

Italian Salsa Verde, a tangy green Italian condiment image

The Italian Salsa Verde is a sharp, piquant, salty and herby green sauce that will electrify your senses and leave them hysterical in anticipation of the next mouthful!

Provided by Azlin Bloor

Time 30m

Number Of Ingredients 8

Ingredients

1 Tbsp capers in salt
4 anchovies (in salt or in oil)
½ slice day old white bread
2 Tbsp white wine vinegar
90 g (large handful) flat leaf parsley
1 large boiled egg yolk (optional)
1 medium clove garlic
125 ml EV olive oil (you might not need all)

Steps:

Rinse the capers and place them in a small bowl of room temperature water to soak while you get the other ingredients ready.
Do the same with the anchovies if they are salted, if in oil, just pat them dry with a kitchen paper.
Tear the bread up, place in a small saucer, and pour the vinegar over, squashing down the bread to soak the vinegar up.

Nutrition Facts : Calories 210 kcal, Carbohydrate 2 g, Protein 2 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 34 mg, Sodium 61 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 18 g, ServingSize 1 serving

ITALIAN SALSA VERDE WITH PARSLEY AND CAPERS RECIPE

Italian Salsa Verde With Parsley and Capers Recipe image

This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick. It's delicious with poached and simmered meats, eggs, and on sandwiches.

Provided by Daniel Gritzer

Categories Salsa

Time 10m

Number Of Ingredients 8

Ingredients

1 bunch flat-leaf parsley leaves and tender stems (3-ounce; 80g), roughly chopped
2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt
4 oil-packed anchovy fillets (about 1/2 ounce; 15g)
2 medium cloves garlic
1 large hard boiled egg
2 tablespoons (30ml) fresh juice from 1 lemon
1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil
Kosher salt

Steps:

In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.
Salsa verde can be refrigerated in an airtight container for up to 5 days.

Nutrition Facts : Calories 63 kcal, Carbohydrate 1 g, Cholesterol 12 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 85 mg, Sugar 0 g, Fat 6 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

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 (CAPER AND PARSLEY SAUCE)

Salsa Verde (Caper and Parsley Sauce) image

Categories Sauce Food Processor Herb Mustard No-Cook Vegetarian Quick & Easy Vinegar Shallot Parsley Capers Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

Ingredients

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

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