Salsa verde

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Salsa verde

Here is an olive oil base salsa made with salted anchovies, parsley, garlic and capers, a delicious base that can be use to prepare soup, pasta, fish sauce, bruschetta, pizza and also Caesar salad dressing.

Salsa verde

By Pino Brumale Bases Print
Details
Prep time: 20 minutes
Cooking time: No cooking required
Servings or yield: About 2 cups
Difficulty level: Easy
Ingredients
200 g of salted anchovies filet
2 bunches of fresh Italian parsley
4 to 5 garlic cloves
100 ml capers, about
Extra virgin olive oil

Preparation

Rinse each anchovy’s filet in cold water and remove bone if necessary. Place in a plate set aside.

Mince the parsley leaves and garlic.

Ina  freezer container, place a layer of fresh parsley and cover with anchovies. Sprinkle with capers and garlic. Repeat these steps until your container is full.

Fill with olive oil, it must cover all the preparation.

Close hermetically, keep in the fridge or freezer, up to 3 months or 1 week in the refrigerator.

Tips, Tricks + Culinary ideas

Did you know? Anchovies contain fatty acids; mono unsaturated and polyunsaturated and omega 3 which cardiovascular system defensive effects are widely recognized.
Did you know? The omegas 3 also have anti-inflammatory effect, useful in the treatment of asthma, rheumatoid arthritis, psoriasis and inflammatory diseases of the intestine.

Preparation steps

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1 - Rinse each anchovy’s filet in cold water. Remove the bone if necessary.

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2 - Place in a plate set aside.

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3 - Mince the parsley leaves.

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4 - Mince garlic.

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5 - Take one or more container for the freezer. Place a layer of fresh parsley.

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6 - Cover with anchovies.

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7 - Sprinkle with capers.

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8 - Sprinkle with garlic.

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9 - Repeat step 5, 6, 7 and 8, until your container is full.

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10 - Cover with olive oil.

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11 - The oil must cover all the preparation.

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12 - Close hermetically, keep in freezer to 3 months or 1 week in the refrigerator.

Bases