There are so many different versions of salsa verde served up across the Mediterranean with variations of ingredients with Spanish versions including green tomatoes! I wanted to make something in the realms of an Italian salsa verde but without the anchovies – years of working in a pizza restaurant and dealing with the horrible tinned anchovies has made me determined never to touch or look at another one!
Salsa verde literally translates as “green sauce” from both Spanish and Italian – languages which constantly make me wonder how they can make even the most basic words sound so mysterious and exotic compared to English!
“Green sauce” seems to have come about when the Spanish discovered tomatoes during the 16th Century in Mexico and was firstly used as more of a dry rub marinade than the sauce that it seems to have evolved into.
Honestly, it may not be everyone’s cup of tea but I love its fresh and vibrant zing. A dollop of this on a freshly griddled pork or tuna steak or chicken breast, served with some buttered new potatoes and a simple fresh green salad will transport your senses off to a sun-soaked beach or terrace in a jiffy!
If, like me, you adore Mediterranean flavours then a crucial piece of kitchen kit is a decent citrus juicer. I used bottled lemon or lime juice for a long time basically because its dirt cheap and much easier but honestly you can’t beat freshly squeezed lemon, orange or lime juice in your sauces, marinades and baking!
So, here’s my anchovy-free salsa verde in all its tangy, zingy mouth-puckering loveliness! I think this could be a winner as the summer approaches and our tastes turn away from hot meals and winter comfort foods and back towards fresh, herby and citrussy flavours. In fact, I can fully see it being a hit – at least with the adults!
As always please do let me know what you think via the comments section or by using the site’s Contact Me form – I would love to hear from you! Enjoy DDx!Print
- Total Time: 5 minutes
- Yield: Approx 6 servings (see notes) 1x
Zingy and vibrant salsa verde made with fresh herbs (no anchovies) – perfect with chicken, pork and fish!
- 25 g parsley
- 20 g basil
- 1 clove of garlic
- 2 teaspoons of capers, soaked and drained
- 1 tablespoon extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper
- Put the capers in a bowl of cold water and soak for 10 minutes. Drain thoroughly.
- Put basil, parsley, garlic, lemon juice and capers in the food processor. With the machine running, add olive oil until blended to a rough pesto consistency.
- This makes 6 servings of the right size to put a good dollop on a piece of meat or fish.
- Prep Time: 5 minutes