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Salsa Verde (Italian style)

This Salsa Verde is a nouveau Italian Salsa Verde where lemon is substituted for the traditional vinegar and walnuts for anchovies. It was inspired by Deborah Madison’s recipe of the same name in her cookbook “The Savory Way”.

Sub-category(s):

Prep Time: 20 Minutes
Total Time: 20 Minutes
Servings: 10

Ingredients:

  • 1 bunch Italian parsley, washed and stemmed (Some stems are OK)
  • Juice of 1 lemon (the zest is nice too)
  • 1 clove garlic, pressed or finely chopped
  • 1/3 cup walnuts, finely chopped (you can experiment with size)
  • 1 - 2 ounces capers (dry weight), drained (to taste - start with 1 oz.)
  • 1/3 - 1/2 cup extra virgin olive oil (Wild Groves Ascolano is amazing)
  • Roughly 10 basil leaves (or 1 teaspoon dried) - optional
  • Pinch of dill weed - optional
  • Salt & pepper to taste (be careful with salt, capers are salty)

Instructions:

  1. Blend all ingredients in a food processor until just blended. A slightly coarse texture is nice.

  2. Add olive oil as needed to get the desired texture, which is thick, but not chunky.

Recipe Cuisine: Italian

Recipe By: Gary - April 23, 2020

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