Italian SALSA VERDE

Epicurean Exploits - Food and Recipes
1

Of course I am aware that you all know this sauce very well, but even me I forgot how great this sauce is. You can use it for everything, meat, fish, vegetables, pasta etc.

I made this sauce by coincidence, as I had some leftovers. When I served it with lamb, then only at the table it came to my mind that I made a „Salsa verde“. :smile_cat:

Ingredients

a handful of black olives „Taggiasca“

a handful of capers (soaked in water)

a handful of basil leaves

a handful of thyme leaves

a handful of parsley leaves

1-2 cloves garlic

1 anchovy in oil (Ortiz)

dash lemon juice

olive oil

Preparation

  1. Put everything in a blender/food prozessor/mortar and mix. Then let it rest in the fridge for 1-2-3h.
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An all time great sauce, I make it all the time. I do not believe that black olives are traditional, but of course you should add whatever you like best, and I always prefer to mince everything vs blend. This sauce is better for me with more texture, and I like lots of lemon in there - maybe 50/50 lemon to olive oil tastes best to me.

3

Yes, you could be right, olives are not traditional.

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