Salsa Verde

As the old R.E.M. song goes “This one goes out to my Mother In-law” wait a minute maybe that’s not what it is. Regardless of the correct lyrics or not, this one was a personal request from my Mother In-Law.
Salsa Verde is rustic Italian green sauce. It is extremely flexible and can be made from any green herbage you have hanging around. It is great with pasta, tossed on steamed baby potatoes and drizzled on fried fish. Although you can prepare this with a food processor I prefer to chop everything by hand to give a fuller feel in the mouth. So Mom, here it is…
heathcat

What you need:

  • 1 bunch of parsley
  • wine vinegar
  • 1 tablespoon capers
  • 3-4 cloves of garlic
  • 1 green onion (optional)
  • 1 zest of lemon
  • 1 can tuna (traditionally 3-4 anchovies are used, but I prefer tuna)
  • 2 tablespoons spicy mustard (dijion or english)
  • olive oil
  • 1/4-1/2 baguette (preferably day old)
  • salt and pepper to taste
  • pasta of your choice (I prefer bowtie for this recipe)

How it’s done:

  • Take the bread and chop it finely
  • Place bread in a bowl and saturate it with the wine vinegar (1/4-1/3 of a cup)
  • Add mustard
  • Rough chop capers
  • Add drained tuna or finely chopped anchovies
  • Finely chop the parsley
  • Smash garlic
  • Add zest of lemon
  • Mix all the ingredients together
  • Slowly add the olive oil while you mix until you have a nice even consistency
  • Cook pasta and when done mix in sauce
  • Season with salt and pepper and serve with your favourite hard cheese

 

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2 Responses to Salsa Verde

  1. THANK YOU Heath! xo We arrived home late last night and as I read this, I found that we have ::everything:: on hand to make this tonight – even the day old baguette! You are truly a diamond among the onions!
    – Mom

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