Recipes
Italian Salsa Verde
Salsa Verde but Italian- more herbaceous and umami driven. Perfect for your proteins (esp steak)
Ingredients list:
- 1–2 cloves of garlic
- bunch of parsley leaves (~75% of total herbs)
- bunch of tarragon leaves (~25% of total herbs)
- Olive Oil (to bind)
- 1 lemon (zested)
- 2 anchovy fillets
- 1 tbsp of capers
Directions:
Difficulty: Easy
Feeds: 2-4 people
Cooking time: 15 minutes
- Prepare the Herbs: Pluck the leaves from the parsley and tarragon, discarding the stems. Roughly chop the leaves and set aside.
- Chop the Savoury Elements: Finely chop the capers and anchovy fillets until they are almost paste-like.
- Combine the Base: In a bowl, add the chopped parsley and tarragon, followed by the capers and anchovy.
- Add Aromatics: Zest in the garlic and lemon directly into the bowl to keep all the oils and fragrance.
- Bind the Sauce: Slowly drizzle in olive oil, mixing continuously until the sauce comes together. Use your eyes to gauge- the salsa should be loose but not oily.
- Season: Taste and adjust with salt if needed (keep in mind the anchovies and capers already add salinity).
- Rest & Develop: Let the salsa verde sit for a few minutes to allow the flavours to meld.
- Serve: Spoon generously over your choice of protein- traditionally steak, but it works well with fish as well.
Product Used
Piccardo & Savorè - Olive Oil (1L)
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