Salsa verde is yet another Italian sauce I didn’t grow up with, but recently discovered. It’s a simple, versatile, flavorful combination of parsley, capers and lemon with olive oil. And with fresh parsley and other herbs growing right outside on the deck, there’s no time like RIGHT NOW to make it.
I’ve served it over a grilled pork chop on a bed of spinach.
Yes, you read that right–steaks on the chiminea! Served with broccoli ‘n melted Colby cheddar and bulgur wheat was quite the treat …
You can even mix it with white beans or chickpeas and any other vegetables of your choice (may I suggested chopped red peppers?) to create a tasty side dish. But if you’d like to get in on the deliciousness, it would help to share the recipe. So here we go!
SALSA VERDE ITALIAN-STYLE
adapted from The New York Times
good handful of fresh parsley, chopped coarsely
1/3 cup olive oil
1 tablespoon capers, drained (I use Sclafani’s tiny nonpareilles in wine vinegar)
1 garlic clove, pressed
1/2 teaspoon Kosher salt
Freshly ground black pepper
zest of a lemon (and juice of half of the lemon–but save the juice to add just before serving)
You can use other herbs in addition to the parsley–thyme, basil and chives just to name a few. Last time, I added chive blossoms just “for pretty.”
Combine these ingredients–except the lemon juice–until it’s time to serve. I used a jar for ease of transport, but you can use a small bowl if you like. Let this sit out for a while to let the flavors marry. When it’s time to eat, squeeze in the fresh lemon juice, stir and enjoy.