By Michele Di Pietro
This Caper, Herb and Scallion Salsa Verde is incredibly versatile and can be incorporated into so many different dishes. It is savory with the earthy flavors of green onion and fresh herbs and brightens up with just the right amount of fresh lemon juice. Capers and anchovies round out the flavors in this sauce and using an extra-virgin olive oil like Olio Piro makes the final result oh so robust!
I have paired this sauce with branzino filets and shrimp here, but have also been known to use it as a dipping sauce for roasted and raw vegetables, as a drizzle over grilled steak and chicken, and as a spread on a hearty roast beef sub. The pairing opportunities are endless.
"Ingredients matter. That’s why I choose robust and rich Olio Piro extra-virgin olive oil when creating the most flavorful and nutritious recipes. Its savoriness and boldness complements so many dishes and its high-antioxidant level is just an added bonus to its incredible taste!”
- Michele Di Pietro
Caper, Herb and Scallion Salsa Verde
Makes 2 cups
6 scallions, green parts only, rough chopped
1 cup flat-leaf parsley, loosely packed (some stem is ok)
¾ cup fresh dill, loosely packed
2 (2-oz) tins anchovies in olive oil, including the olive oil
1/3 cup fresh lemon juice
1/3 cup drained capers
1 tsp chopped garlic (can use roasted garlic)
Zest from 1 lemon
½ tsp salt
¼ tsp black pepper
½ cup (4 fl oz) Olio Piro extra-virgin olive oil
Place all ingredients except the olive oil in a food processor and puree. While the mixture is pureeing, slowly pour in the olive oil. Add additional oil if a thinner mixture is desired. Adjust salt and pepper to taste. Continue to puree until all ingredients are well-integrated and combined.
Alternatively, if a chunkier and less emulsified (thick) mixture is desired, the scallions, parsley, dill, anchovies, capers and garlic can all be finely chopped on a cutting board, then whisked together with the remaining ingredients in a bowl until well-combined.
Place the salsa verde in an airtight container once it is finished and refrigerate. It will hold in the refrigerator for up to two weeks.
Serve with fish, seafood, grilled or roasted meats and vegetables, crudité, or use as a spread on your favorite sandwich. This sauce has so many different applications! And, the flavor can be adjusted easily to your liking by using different herbs or adding some heat. Buon Appetito!
all photography: Michele Di Pietro
Michele Di Pietro is a classically-trained chef, culinary consultant, food writer, cookbook author, blogger, founder of It’s All About The Food LLC and creator of Mangia With Michele, the expression of her lifelong passion for Italian ingredients, foods, recipes, culture, and traditions. She released her first cookbook in 2020, called SOUPified: Soups Inspired by Your Favorite Dishes, a whimsical and fun collection of soup recipes that were inspired by favorites like Eggplant Parm, Chicken Marsala and Lasagne.
Find her at Mangiawithmichele.com and follow her at @mangiawithmichele on social channels.