Tuesday, July 24, 2007

Salsa Verde

Andrew from Spittoon Extra is hosting this edition of Waiter, There's Something in My... and selected sauce for the theme.

I've decided to make a rustic Italian sauce called Salsa Verde. Even in winter, this sauce with it's vibrant green colour is a welcome sight and a taste of spring - the slightly piquant flavour an excellent match to meat, fish, poultry and vegetables.

To get a verdant green sauce I do recommend using a mortar and pestle rather than a food processor - the heat from the processor blades tends to give the sauce a dark green colour.

Salsa Verde©

Salsa Verde/Green Sauce

3 anchovy fillets, roughly sliced
1 garlic clove, roughly sliced
1 teaspoon capers, roughly chopped
pinch sea salt
30 grams parsley leaves, washed and dried, roughly chopped
100 mls olive oil

Place the anchovies, garlic, capers and pinch of sea salt into a mortar and use the pestle to grin into a smooth paste.

Add the parsley leaves and continue to work until the leaves have broken down.

Slowly add the olive oil, working it into the parsley mixture until it's all incorporated.

Place in a bowl and cover until ready to use.

Salsa Verde©


  1. Haalo, it sounds wonderful.

  2. I am always open to any sauce that uses a mortar. It's my favorite workout.

  3. Thanks Kalyn.

    It's a great device Rose.

  4. Wonderful colour!
    p/s: I'm using your poached pear recipe this weekend. I have a few questions, I hope you don't mind:
    Do you think I can make it a day in advance? If I want to serve it warm the next day, how do u suggest that I warm it up?
    Also can I poach it with red wine and use the exact same measurement of the other ingredients. (e.g. do I use less or more sugar and do I still need to use lemon peel/juice). Thanks!

  5. Thanks Nora - poached pears can be made in advance - if you want to serve them warm the next day, I would under poach them initially and finish them off just before you serve them. So keep them stored in the poaching liquid and then just bring it back up to a simmer.
    I also have a red wine poached pear recipe here, I would leave out the lemon juice and peel and the amount of sugar needed would really depend on the type of red wine you used - so I would always recommend you add the sugar to taste.

  6. What a striking colour!

  7. Thanks Brilynn - you get a much better colour using a mortar and pestle.

  8. Now that IS green! A great entry; thanks for taking part in Waiter. Next theme should be announced shortly on Cooksister. Hope you can join in again.

  9. Thanks Andrew - look forward to the next one!


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