Italian "salsa verde"

I’m a big fan of zippy sauces that pack a punch, especially in the summertime to balance out an otherwise lighter meal. This Italian variation of “green sauce” (a Mexican version would be tomatillo-based) brightens up any pan-roasted fish fillet, simple whole grain pasta, or roasted vegetable. Watch out, because a little bit goes quite a long way.

Servings: 8 to 10

Ingredients

  • 1/2 cup packed parsley leaves
  • 1/2 cup packed cilantro leaves
  • 1/4 cup packed tarragon leaves
  • 2 teaspoons Dijon mustard
  • 1 tablespoon capers, drained
  • 2 teaspoons anchovy paste
  • 1 garlic clove, peeled and chopped
  • Juice of 1/2 lemon
  • 1/2 cup extra-virgin olive oil
  • Few grinds of freshly ground black pepper

Directions

  1. Combine the ingredients in a blender or food processor and puree. 
  2. Loosen with a little cold water as needed to get the puree going.

Nutrition Information (per serving)

  • Calories: 112
  • Total fat: 12 g
  • Saturated fat: 2 g
  • Cholesterol: 0.8 mg
  • Carbohydrates: 0.7 g
  • Fiber: 0.2 g
  • Sugar: 0.1 g
  • Protein: 0.5 g
  • Sodium: 76 mg

Contributor

Benjamin Maring, MD