Salsa Verde: Your Go-To Summer Condiment

Italian Salsa Verde on chicken breast

Here is a sauce I will be using all summer with just about every protein I cook, as well as for dipping big chunks of rustic bread. It’s light, refreshing, tangy, healthy and it’s absolutely delicious!

Did I mention it’s also easy to make?

In Italy, salsa verde is generally any mixture of parsley, acid, capers, garlic, anchovies, and olive oil. Even if you’re not an anchovy person, use them in this recipe. You chop them fine enough so you don’t know they’re there, but use just enough for the depth of flavor this salsa is known for. If you’re vegetarian, you get a pass. My husband continued to eat it even after I told him there were little fishies in there…that’s how good it is!

This salsa verde is an adaptation on tradition by using lemon for the acidity and adding chili flakes for some heat. Make it using the exact recipe once, and then begin to have some fun with it. Use cilantro instead of parsley, and lime instead of lemon for a more Latin flavor. Or, use orange zest instead of lemon to take down the tartness and add some sweetness to it. Make it your own!

Italian Salsa Verde

Recipe makes about 1 ½ cups

*will keep in the fridge for about 4 days, just know the green of the parsley will fade after day two but the taste is still there

1-2 garlic cloves, minced

¾ tsp. fine sea salt

½ tsp. fresh cracked black pepper

½ tsp. dried chili flakes

1 Tbsp. lemon zest

½ cup lemon juice

¾ cup extra virgin olive oil

¾ cup chopped Italian parsley (fresh!)

1 Tbsp. drained capers

2 anchovy filets, minced

Combine the first 5 ingredients into a small bowl and using the back of the spoon, mash them together creating a paste. Whisk in the lemon juice, then the olive oil to combine completely. Stir in the parsley, capers, and anchovies. Taste for seasoning, adding more salt or pepper (or whatever you want!) if needed. Keep chilled and bring to room temperature before using.

Peace, Love, & Really Good Food

Monica