In Italy, salsa verde is a simple uncooked sauce with a wide variety of uses. It is great in the summer for all types of grilled meats, poultry and fish. In the winter it is served over boiled meats or even as a condiment for mashed potato or polenta.
One bunch Italian (Flat leaf) parsley chopped fine
4 garlic cloves
zest of 2 lemons
1/4 cup capers
good quality Extra Virgin olive oil
1/2 cup bread crumbs (inside only from a day old loaf of baguette) – these bread crumbs should still have some moisture not dried
Kosher salt
Cracked black pepper
Chop the parsley and put in a mixing bowl. Chop the lemon zest fine and add to the bowl. Crush the garlic and add it as well. Put the capers and fresh bread crumb in and toss well. Add enought EV olive oil to make the sauce fluid but not very runny. Salt and pepper to taste. That’s all there is to it. It is best to make it one day ahead of use. It will keep in the frig for a very long time as long as there is a layer of olive oil protecting the top. If it gets a little thick just add a little more EV oil.
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