Easy Italian Salsa Verde

1 Cup
15 min

I love Italian sandwiches especially for their flavorful spreads and pop of umami. I love them all - tapenade, roasted red pepper, pesto, etc. I find that they add so much flavor that would otherwise be boring sandwich. One of the local Italian markets here make the best paninos. They have this amazing roasted red pepper spread that is to die for! We often visit on the weekends to pick up a few for lunches.


I recently had dinner at my sister in laws home and her hubby made an amazing porchetta roast for dinner. There were lots of leftovers so he vacuumed sealed a goodie bag for us to take him. I was planning just to reheat the porchetta in the airfryer and serve it for dinner but my son gave me the idea for sandwiches.

Well, I couldn’t just stuff the porchetta between bread and call it a day. I whipped up this easy salsa verde with parsley, capers, garlic, anchovies, red wine vinegar and olive oil slathered it all over the buns. It was a perfect pairing for the rich porchetta. And, would be great with Italian cold cuts too.


The parsley and lemon add freshness, capers have that beautiful briny flavor and the anchovies add lots of umami. Even if you’re not a fan of anchovies, I highly suggest that you add them. You won’t taste any of it and it will add such a beautiful rounded flavor that you won’t be able to achieve otherwise. I hope you try this spread.



Recipe details
  • 1  Cup
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
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Ingredients

  • 1 cup packed flat leaf parsley
  • 3 cloves of garlic, grated
  • zest of 1 lemon
  • 2 tbsps capers
  • 2 anchovies
  • 2 tbsps red wine vinegar
  • 1/3 cup extra virgin olive oil
  • pepper
  • salt, optional if not salty enough
Instructions

To the blender or food processor, add in the parsley, zest of a lemon, grated garlic, capers, anchovies, red wine vinegar, and black pepper. Blend until the parsley is chopped up and the capers are broken up.
With the blender or food processor running, drizzle in the olive oil and continue to blend until the mixture is homogeneous. It will be a bright green color and have the texture similar to pesto. Taste and season with salt if needed. I find it is usually salty enough for me. If you want it a little more acidic and punchy, you can add in an additional tablespoon of red wine vinegar.
It tastes great as a spread for sandwiches. I like to use in porchetta sandwiches and with Italian cold cuts. I bet it would taste great tossed with pasta and some grated parmesan cheese.
It will last a week in the fridge. The olive oil will solidify once you refrigerate it but just bring it up to room temperature.
Tips
  • To the blender or food processor, add in parsley, zest of lemon, garlic, capers, anchovies, red wine vinegar, and black pepper. Blitz until parsley is chopped up.
  • Drizzle in the olive oil and continue to blend until the mixture is homogeneous. Taste and season with salt if needed. I find it is usually salty enough for me.
  • It tastes great as a spread for sandwiches. I like to use in porchetta sandwiches.
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