Being Green Has Never Been Easier

Being Green Has Never Been Easier

Italians don’t slather their food with condiments and sauces like we do here in the States. The pasta, meat or fish is typically meant to be the star on the plate, rather than the “condimento.” One Italian sauce which really enhances the flavors of simply roasted or grilled meats and fish is Salsa Verde – it’s quick, easy and rustic and a little bit goes a long way. Here’s my version:

Salsa Verde

Recipe by Majella Home Cooking

1/3 cup Italian parsley

Grated zest of 1 lemon, plus juice from half of the lemon

1 small garlic clove

1 tablespoon of capers packed in salt, rinsed

2 salt-packed anchovies (optional)

¼ teaspoon of salt

Fresh ground black pepper to taste

½ cup extra virgin olive oil

Combine parsley, lemon zest, garlic, capers, anchovies (if using), salt and pepper in the bowl of a food processor and pulse until chopped. With machine still running, add olive oil and lemon juice in a steady stream and process until well-combined. Serve as an accompaniment to grilled or roasted lamb, chicken, steak, fish or shrimp. Any extras will keep in the refrigerator for a week. Buon appetito!

Here, salsa verde is used to dress simple roast chicken

Here, salsa verde is used to dress simple roast chicken

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