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Salsa Verde - Italian Green Sauce Recipes

These sauces are fantastic on vegetables, potatoes, or meats. It features the salty taste of anchovy.

Salsa Verde
Italian Green Sauce

Recipe I



  1. Mince together the parsley leaves, capers, and garlic using a sharp knife or mezzaluna.
  2. Put the mixture into a bowl and whisk together with the anchovy paste, olive oil, and red wine vinegar.
  3. Add the pine nuts and whisk again.

Recipe II



  1. Purée in a blender or food processor all the ingredients until smooth.
  2. Allow the sauce to sit in the refrigerator for at least 1 hour before using.

Note: Parsley is much more than a garnish to be thrown on a plate. Parsley is a good source of vitamin C and vitamin A. Parsley is also a good source of folic acid, which is important for a healthy heart. When ever possible use fresh parsley instead of dried parsley flakes. When shopping for parsley it should be fresh, crisp, and a dark green color. If you grow your own parsley you can chop it and freeze in freezer storage bags.

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