Transport your taste buds to Italy with Italian Salsa Verde


Rich and smooth olive oil. Pitted olives with a fruity flavour. Liberal handfuls of all your favorite herbs. While some may cite cacio e pepe, Pasta Primaveraor any other pasta dish as their favorite is, this Italian salsa verde is my go-to when I want to bring the flavors of the Mediterranean to the table.

Known as “green salsa,” the traditional Italian dressing is packed with chopped fresh herbs like basil and parsley, and plenty of garlic for extra flavour. Fortunately, we got to taste the sauce in all its glory when we visited Alison and Jay Carroll at their restaurant Joshua Tree House.

Alison Carroll’s Italian Verde Salsa

The popular Mexican version of salsa verde usually has a tomato base, which offers a less acidic and more tomato-like flavor. This sauce puts more emphasis on soft-colored ingredients like green olives and rich olive oil. The Carroll family relied on the rich, smooth olive oil they produce for Wonder Valley To take this Italian dressing to the next level.

Alison’s recipe is very simple and works as a colorful addition to any table. As she says of the dressing, “My green salsa always has a variety of fresh herbs, always something savory, and always Wonder Valley olive oil.”

convinced? Let’s take a look at this simple, yet game-changing recipe.

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Full of flavor with fresh herbs, this green chutney goes with almost everything.

  • 1/2 cup Coarsely chopped cilantro
  • 1/2 cup Coarsely chopped parsley
  • 1/2 cup Rough chopped mint
  • 1/4 cup Coarsely chopped dill
  • 1 Finely minced garlic clove
  • 1 Lemon
  • 1 tablespoon Lemon cut
  • 1 cup Pitted green olives, the best you can find
  • Wonder Valley olive oil!
  • kosher salt

  1. Chop all your herbs, as fine or as coarse as you like. In a shallow bowl, stack herbs on one side and place garlic and lemon juice on the other to moisten slightly.
  2. Slice up a few lemon preserves, I always have a jar in the fridge and use just the peel for it. Add it to the bowl.
  3. Divide the olives with your fingers, they look nicer when they are sliced ​​rather than sliced ​​in my opinion and the irregular size is nice.
  4. Stir it together and POUR over the olive oil, I made at least a cup but it should be a really loose and easy spoonable sauce. Adjust it with salt if necessary. It goes amazing with grilled vegetables and grilled chicken!


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