Parsley Sauce (Salsa verde)
⏱️ 10 min🍳 10 min⏱️ 10 min📊 Easy🍽️ 4 servingsVolume 2 · Sunday Sauce
A bright, garlicky parsley sauce — versatile on boiled meats, grilled fish, or roasted vegetables.
| Amount | Ingredient |
|---|---|
| 1 bunch parsley | |
| 2 garlic cloves | |
| 2 tbsp capers | |
| 2 tbsp Dijon mustard | |
| 2 tbsp red wine vinegar | |
| 3 oz (85 g) olive oil | |
| 1 egg yolk (optional) | |
| salt and pepper, to taste |
Preparation
- Crush the garlic with a pinch of salt to form a paste. Add chopped parsley, capers, mustard and vinegar and crush together using a mortar and pestle or a food processor.
- Slowly drizzle in the olive oil while whisking until the sauce emulsifies. For a richer texture, blend in an egg yolk.
- Season with salt and pepper and serve with boiled meats, grilled fish or roasted vegetables.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.