Italian salsa verde is a great topping for grilled vegetables, chicken, or fish. Make a batch of this delicious green sauce for your next gathering!
For a twist on the traditional Mexican salsa verde, try this Italian salsa verde. While Mexican salsa verde features cilantro, tomatillos, and green chili peppers, Italian salsa verde uses basil, oregano, parsley, and mint.
Use it on anything grilled, such as salmon, flank steak, or vegetables. We recently grilled a mix of onions, zucchini, summer squash, and peppers, then stirred in a few spoonfuls of the salsa before serving. It was delicious!
I used some of the remaining salsa in a salad dressing for a salad with grilled chicken. I blended about 1/4 cup of Italian salsa verde with 1/2 cup olive oil, 1 tablespoon champagne vinegar, salt, and pepper.
This recipe makes about about 3/4 of a cup of salsa.
Tips
If you don’t have a food processor, you can make this in a blender or hand chop the ingredients.
Ingredients
- 1 garlic clove, cut into pieces
- 3 scallions, chopped
- 1/2 cup parsley
- 1/2 cup basil
- 1/4 cup mint
- 1/8 cup oregano
- Zest of 1 lemon
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- 1 or 2 shakes of red pepper flakes
- 1/2 teaspoon Kosher salt
- 8 large green olives, chopped into small pieces
Directions
Add the garlic, scallions, parsley, basil, mint, and oregano to the bowl of a food processor and pulse until chopped into small pieces. Don’t over blend it. You want a chunky salsa.
Add the lemon zest, lemon juice, olive oil, red pepper flakes, and salt, and pulse a few more times.
Put the salsa into a bowl and stir in the chopped olives. Taste and adjust salt and pepper as needed.
You can store the salsa, covered, in the refrigerator for several days.
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