Italian Salsa Verde

I buy a bunch of fresh parsley and cilantro on almost every shopping trip. The parsley goes into carrot salads, meatballs and on top of pretty much anything coming off the stove. And since we gravitate toward Asian flavors, cilantro has become an indispensable staple. But despite my best efforts, I inevitably end up composting the last bits of wilted herbs that didn't quite make it to the dinner table.

I've always enjoyed a good salsa verde or chimichurri, and theoretically knew that these leftover herbs could be repurposed into something delicious. But I guess it just felt… fussy. Then last month, as winter approached, I deeply craved something herbaceous and bright. In a moment of inspiration, I pulled out my mini food processor and whipped up a simple green sauce in a matter of minutes (the opposite of fussy). I served it alongside crispy oven-roasted potatoes and was astounded at how it made that simple dish come alive. Fresh, bright, green things do that. The kids devoured it, even after the potatoes were long gone. 

If you need a little culinary pick-me-up this winter but don't usually buy fresh parsley, add it to your shopping list with the explicit purpose of making this sauce.

Italian Salsa Verde

This is more of a “no recipe” recipe. Use what you have on hand - all parsley or a mix of fresh herbs (parsley and cilantro is my favorite combo, but basil or a bit of tarragon would be delicious additions). No lemon juice? Add a small splash of red wine vinegar. For a bit of brine or umami, throw in a tablespoon of drained capers or a few anchovy filets, respectively. The sauce tastes spectacular with roasted potatoes, poultry, fish or meat, but also brightens eggs, grilled vegetables and fresh cheeses. I wouldn’t think twice about adding a spoonful to a bowl of vegetable soup either. 

 

1 small garlic clove

1 bunch parsley, or a mix of fresh herbs (see note above) - keep the stems, they have flavor! Just trim off the lowest portion.

¾ cup olive oil, or more as needed

Lemon juice to taste 

Pinch of red pepper flakes (optional)

Sea salt and pepper to taste

Smash the garlic clove and place it in a food processor along with the parsley, ½ cup olive oil, 1 teaspoon lemon juice and red pepper flakes, if using. Process until a finely minced sauce forms. Depending on the amount of herbs used, you may need to add another ¼ cup or more of olive oil (I regularly need at least ¾ cup per regular bunch of parsley). The sauce should be slick and pourable. Add salt and pepper, taste, and adjust all seasonings as needed.

If you don’t have a food processor, finely chop the parsley and mince the garlic. Transfer to a bowl and mix with remaining ingredients. 

Can be stored in the refrigerator, tightly covered, for up to 5 days.