Sometimes the old, the traditional, the simple, the uncomplex is truly wonderful. Salsa Verde is a classic Greek sauce of parsley, capers and olive oil.
Are you looking for other Dips, Sauces, Purees or Salsas? Browse our collection here. Our Greek dishes are here and here. Have a look at other Parsley recipes here and here. Our Winter recipes here and here might offer some inspiration.
Prep time: 5 mins
Cooking time: 0 mins
Serves: 1 – 6 people, depending how you use it
0.25 chop chopped parsley – use only the leaves and thin stems
grated zest of lime or lemon
1 garlic clove, chopped finely or mashed into a puree
1 Tblspn capers, rinsed, drained and chopped finely
0.5 tspn salt
Freshly ground black pepper to taste
olive oil (enough to thin the sauce to the desired consistency. Up to 0.5 cup, although I use much less)
large squeeze of lime or lemon juice
You can chop the parsley, garlic and capers together. Stir in the lime or lemon zest, salt and pepper. Thin to the desired consistency with the olive oil. Allow the sauce to sit for half an hour to allow the flavours to develop.
Just before serving stir in the lime or lemon juice. Don’t add earlier or it will discolour the herbs.
The key to success is the freshest parsley you can find. It has an amazingly fresh taste, almost grassy (in the nicest possible way) and the lemon and salt add such a zing to it, that it is quite more-ish.
It is best to use flat leaved Italian parsley, but the curly variety will work too. Success depends on a sharp knife. Dull knives will bruise the parsley, a sharp one will slice right through. The colour is better when you slice and dice, rather than mash and bruise.
I like rustic, so my salsa verde retains some texture, however you can choose to make it finer if you desire. It is great on bread or crackers, thin it out a little with oil and a teaspoon of warm water as a pasta sauce, serve with haloumi or pan fried tofu. Pour over oven roasted or char grilled vegetables. Or eat with chips.
Experiment with adding other green herbs too. Chives are good. Some green/spring onion. Even, if you are chopping really fine, a kaffir lime leaf and some lemongrass. A tiny piece of preserved lemon. Thyme, mint, rosemary. What about basil, coriander (cilantro)? Even sorrel. Go wild!