When I have an abundance of herbs I love to blend them into a sauce with olive oil and maybe lemon or sherry vinegar, maybe shallot or green onions, the options are really pretty endless! If you aren’t the most confident throwing things together just quite yet to make a sauce, let me entice you with this sassy little sauce, Italian Salsa Verde.
If you’ve ever had chimmichurri, this is almost like the Italian version of that. It has a little punch from the raw garlic, lots of brightness from the lemon juice and zest, spice from the pepper and a nice tartness from the capers. I love this sauce stirred into hummus, spooned over roasted chicken and sweet potatoes, poured over grilled vegetables, and…and…and. It’s a sauce that has endless options that we like to call in our house, “yes, and!” food. Do we want it? Yes….and more!
I like to think of it as a sauce that makes everything just a little bit happier. And don’t we all want that?
Italian Salsa Verde
Free From the Top-9 Food Allergens, Vegan, AIP friendly
- 2 cloves garlic
- 1/2 c. finely chopped parsley
- zest from 1/2 lemon
- juice from 1/2 lemon
- 1 Tbsp. capers, roughly chopped
- 5-6 Tbsp. olive oil
- Optional, 1/2 spicy pepper finely minced
- Place the garlic cloves in a mortar and pestle or on a cutting board. Roughly chop and then sprinkle with a big pinch of flaky sea salt. Crush with the mortar and pesto or use a knife to mince back and forth using the salt to help crush the cloves.
- Add remaining ingredients and stir until combined, set aside to let the flavors meld at least 30 minutes before serving.
- Can stay fresh in the refrigerator up to 1 week.