Make Ahead

Italian Salsa Verde

June  3, 2013
5 Ratings
  • Prep time 2 hours 20 minutes
  • Serves 1/2 cup plus
Author Notes

If I didn't already have a list of reasons I need lots of herbs in my life, Italian Salsa Verde (green sauce) alone would be enough to convince me. More a condiment then a chip dip this Italian version of a green sauce is brilliant on almost anything, from eggs to meatball subs. Take my dinner tonight: salsa verde is outstanding on steak and takes long-cooked kale up a notch. And when I got a little on my baked potato with sour cream, it was no longer a plain old baked potato. It was sublime.

My version is not exactly traditional, I am an anchovy lover but in this recipe I left out the anchovies for no other reason then I don't like them in this salsa but add them if you will.

Salsa verde is just one use for the many herbs out there. In my garden alone I have tarragon, marjoram, chives, thyme, lovage, sage, oregano, and savory at my fingertips. The basil, dill, rosemary, and lemongrass aren’t far behind.

The herb garden is booming. I am reckless with how much I cut and I use the minced leaves with abandon in my cooking. It’s like it rains cilantro or parsley onto each and every plate. Call me a romantic, but I can’t imagine not having these aromatics just outside my kitchen door or at least at my side. Growing and using fresh herbs makes me feel like I am more than a good cook. It is extremely satisfying in a self-reliant way.

Besides, I can’t tell you how many times I have kicked myself for buying herbs in the plastic clamshell. I've been gardening for some 15 years, so I buy them rarely–generally only in the deep dark depths of winter when their bright sunshiny taste is most tempting. But it really irks me when I do.

This year I managed to keep control of myself. I avoided paying too much or feeling remorseful during the walk of shame to the register. Am I the only one who feels a sense of guilt for buying these? In addition to the high price, I also feel guilty because of the clamshell packaging. I feel the same way about salad greens packaged in this same manner. I know for certain that I don’t feel this way when I buy a small bouquet of herbs or a head of lettuce. Am I right in feeling that herbs and vegetables in clamshells seem unnatural?

Imagine that part of your prep is grabbing a pair of scissors and heading to the back door. A small basket in one hand, bees buzzing around the herbs that have blossomed, you run your hand through the lavender, bring your hand to your nose, and inhale the deep aroma. Any tensions or stress you might have drift away with the gentle breeze.

One of the best things about herbs, besides being edible, is that anyone, no matter their locale, can grow them. Even the most adamant of city dwellers can have a pot or two on the window making their apartment smell wonderful. Those who live in suburban subdivisions with manicured lawns and association rules can sneak a few into the landscape since many herbs make great ground cover and have beautiful flowers. If all else fails, there is always an herb guy at the greenmarket peddling little bundles of herbs, the good stuff tied with twine or rubber bands that emits an aroma that gets all Pavlov on you.

In other words I can’t think of a single reason not to use fresh herbs, in everything and with abandon. As if I needed further convincing, Italian salsa verde remedies any doubts I might have.

Tom's Herb Tips

1. Explore the world of herbs. Diversify and try. Tear off a leaf and taste. If you don't like the flavor, move on.

2. Fresh herbs are generally best when added toward the end of cooking. They freshen up all the other flavors.

3. Not all herbs are universally loved. Lots of people don't like cilantro because it tastes like soap to them. Fresh sage also takes on a soapy flavor if it is left too long in raw, moist foods like hamburgers or sausages.

4. Some people find it easier to use scissors, rather than a knife, to snip and mince their herbs.

5. Some herbs, like basil, turn black at the edges when you cut them with a knife. Many people tear the herbs or use scissors to prevent this rotten spinach look, though there is no harm in the edges turning back. —thirschfeld

What You'll Need
  • 2 teaspoons marjoram, minced
  • 3 tablespoons Italian flat leaf parsley, minced
  • 1 teaspoon garlic smear
  • 1 tablespoon Fresno pepper, minced or other hot pepper
  • 1 tablespoon capers, minced
  • 1 1/2 tablespoons fresh lemon juice
  • 4 1/2 tablespoons extra virgin olive oil
  • 1 pinch kosher salt and fresh ground black pepper
  1. To make the garlic smear place your cutting board on a non-skid surface or make it so the board doesn't slide around. Mince the garlic. Sprinkle the garlic with a pinch of salt. The salt is important because it becomes the grit that breaks down the garlic but you don't need more then a pinch. Using the broad side of your knife, apply downward pressure and smear the garlic back and forth to make a paste. Think of an old time barber sharpening a razor on a leather strap, back and forth back and forth until the little chunks become a paste.
  2. Place all the herbs into a bowl or a mortar and using the back of a spoon or a pestle bruise the herbs to break out the oils. Add the lemon juice, capers, Fresno pepper and garlic smear. Finally add the oil and black pepper and stir to combine. Taste and add more salt if needed.
  3. I find it best to let the salsa sit for an hour before I want to use it. Stored in the fridge it is good for a day or two but make sure to bring it to room temperature before serving.

See what other Food52ers are saying.

  • AlexFede Abraham
    AlexFede Abraham
  • susan g
    susan g
  • thirschfeld
  • Gcvlee

7 Reviews

AlexFede A. December 22, 2019
As an Italian, this is pretty much one of the worst recipes I have encountered for Salsa Verde. Salsa Verde does NOT contain chillies, nor should it; it conflicts too much with other flavours and reduces the sauce's versatility. It's also bet to stick to just parsley; marjoram can be overpowering, and it doesn't go with everything. One thing Salsa Verde does - and MUST - contain, is anchovies. They give the sauce an indescribably good "umami" flavour, and omitting them really consigns this sauce to being ordinary and unassuming. Anchovies, onion, parsley, capers, a little chopped garlic, a good olive oil and vinegar are the essential, prerequisite main ingredients. Anything else, and it just isn't Salsa Verde. If you want a poor substitute, by all means, use this recipe. If you want to use Salsa Verde as one should, look elsewhere.
thirschfeld December 25, 2019
Wow, are you a sour puss. I bet you are a real treat to have over for dinner.
Gcvlee August 4, 2017
This salsa was really pretty good. Don't over think the garlic. Mince it, sprinkle salt on it and with the side of your knife (add pressure with your other hand) just press and crush with a few passes to purée. I made it as is (I'll add anchovy next time) and served it over simply roasted lemon sole. Really bright and good. Try it!
P N. August 27, 2016
I tried to save the recipe through green print, the ingredient list disappears for some reason, I just thought I would pass that on.
This sounds like a wonderful recipe.
Christel July 14, 2013
What is a garlic smear please?
susan G. July 15, 2013
Directions for the garlic smear are in step one of the recipe.
susan G. June 5, 2013
How about a video of 'garlic smear?!'