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Salsa Verde Italian Green Sauce

Western.Chefs's picture
  Coarsely chopped flat leaf parsley 2 Cup (32 tbs)
  Chopped basil leaves 1 Cup (16 tbs)
  Canned anchovy fillets 2 Ounce, drained and coarsely chopped (1 Tin)
  Garlic cloves 8 Large, coarsely chopped
  White wine vinegar 4 Tablespoon
  Extra virgin olive oil 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste

Place the parsley, basil, anchovies, garlic, and vinegar in a blender.
Blend for 2 minutes, scraping down the sides of the container periodically.
With the blender on low speed, slowly add the olive oil in a thin stream, adding a little at a time so that a smooth emulsion forms.
When all the olive oil has been added, blend for 1 minute, or until the sauce is relatively smooth and emulsified.
Season with salt and pepper.
The sauce can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1646 Calories from Fat 1541

% Daily Value*

Total Fat 166 g255%

Saturated Fat 11.6 g58.1%

Trans Fat 0 g

Cholesterol 30 mg10%

Sodium 2540.5 mg105.9%

Total Carbohydrates 14 g4.6%

Dietary Fiber 3 g11.9%

Sugars 0.9 g

Protein 12 g24.8%

Vitamin A 126.5% Vitamin C 155.3%

Calcium 30% Iron 37.1%

*Based on a 2000 Calorie diet

Salsa Verde Italian Green Sauce Recipe