If you know Mexican salsa verde, well, this is not that. Italian salsa verde is a sweet-sour herby sauce that hails from the region of Piedmont and is traditionally served along heavy roasts and stews. That tradition exists for a reason (because it’s delicious and it adds a welcome zing of flavor to anything it tops), but we like to use it all over the place from a sauce alongside fried zucchini blossoms to atop a piece of grilled fish or slathered in our favorite steak sandwich. You will find that many of our recipes include this {Salsa Verde Alla Piemontese} Italian Herb Sauce recipe.
Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
{Salsa Verde Alla Piemontese} Italian Herb Sauce Recipe
Equipment
Ingredients
For The Italian Salsa Verde:
- 1 bunch Fresh flat-leaf parsley leaves about 3 ounces
- 1/2 cup extra-virgin olive oil
- 3 tablespoons panko breadcrumbs gluten-free if desired
- 2 anchovy fillet
- 2 cloves garlic
- 1 teaspoon capers rinsed if salted
- 1 teaspoon white balsamic vinegar
- 1/4 cup cold water
- kosher salt
- Freshly ground black pepper
Instructions
- Make The Italian Salsa Verde: Combine all the ingredients in a food processor and process until you have a chunky puree. Stop the processor, scrape down the sides, and pulse until you have a light green mixture that looks like pesto. Taste and add more salt or pepper as desired. TIP: The Italian salsa verde can be made up to four days in advance. Store refrigerated in an airtight container until ready to use.
