There’s nothing groundbreaking about this recipe. I’m sure you’ve made an Italian salsa verde before, but in case you haven’t (or even if you have) here’s a reminder to add this one to your weekend to-do list. It’s a staple in my house. I make it every Sunday after a trip to the farmer’s market to buy the herbs. It lasts most of the week, and we use it on everything - from fish and veggies to pasta, quinoa and sandwiches. You can add more olive oil or vinegar (or lemon juice) to thin it out for a salad dressing. It’s versatile and goes with most things.
For a hot take on this recipe, try adding 1 large very ripe, very smashed (basically smooth) avocado to the mix.
I really encourage you to make this by hand - not in a food processor. Hand chopping gives everything a coarser texture and more rustic look. Use a food processor if you must, but the salsa will be much more emulsified in that case.
Herby, tangy, savory, this salsa verde hits a lot of notes. The combination of anchovies, capers and red wine vinegar are a matcha made in heaven. Feel free to mix up what herbs you use, but these 3 work really well for me and offer the most versatile end product.
Salsa Verde
[Makes about 3 cups]
2 heaping Tablespoons capers, smashed
4 anchovies, smashed
2 large cloves garlic, minced
2 medium shallots, finely diced
¼ cup red wine vinegar
1 large bunch chives, green parts only, finely chopped
1 large bunch parsley, finely chopped
1 bunch basil, finely chopped
Zest from one lemon
¼ - ½ teaspoon red chili flakes (depending on how spicy you like it)
Salt + pepper, to taste
1 ½ cup extra virgin olive oil
In a mortar and pestle, smash the capers and anchovies into a thick paste. Add to a large glass mixing bowl.
Add the garlic, shallots and red wine vinegar to the caper-anchovy mix and stir until well combined. Set aside while you prep the herbs.
Add all the herbs, lemon zest, chili flakes, salt and pepper, then pour in the EVOO. Using a rubber spatula stir until oil is well combined. Allow the salsa verde to marinate in the fridge for at least 2 hours before serving. This allows the flavors to mellow out and incorporate together. If you can make the night before, even better!
Just made this from herbs I bought at the farmers and it’s amazing. Can’t wait to smother this on everything this week
This looks great. Of course I hand chop, do others not? Just the other day I thought that I really like the smell of garlic on my fingers - it tells me I cooked, and I love cooking, all my family and guests love that I love cooking, and so it reminds me of doing what I really, really love. Same goes for red fingers after peeling and cutting beetroots.
One thing I learned from all my cooking of Ottolenghi recipes, and apparently never saw it mentioned in all those other cooking books, is that one should NOT/NEVER/UNDER NO CIRCUMSTANCE throw away the stems of parsley, coriander, mint etc. but use them just like the leaves: they have the same taste, but add something to chew. If one finds the stems to stiff, one could also pickle them or just save them for a broth. But with a salsa, you should just cut them into small pieces and add them to the mix.