Best 8 Sauce Verdi Recipes

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**A Flavorful Culinary Journey: Exploring the Vibrant World of Salsa Verde and Its Diverse Recipes**

Salsa verde, an enticing and versatile sauce, takes center stage in this culinary exploration. Hailing from Italy, this vibrant sauce has conquered taste buds worldwide with its refreshing and herbaceous charm. Its name, meaning "green sauce" in Italian, perfectly encapsulates its verdant hue, a reflection of its carefully chosen ingredients. Predominantly featuring fresh herbs like basil, parsley, and mint, salsa verde adds a burst of flavor to various dishes. This article presents a tantalizing collection of salsa verde recipes, each offering unique variations and culinary delights. From the classic Italian salsa verde to its delectable variations infused with capers, almonds, anchovies, and more, these recipes promise to transform your meals into unforgettable gastronomic experiences. Join us on this culinary adventure as we delve into the world of salsa verde and discover the secrets to crafting this vibrant sauce that adds a touch of elegance and freshness to any dish.

Let's cook with our recipes!

VERDE SAUCE



Verde Sauce image

This traditional-tasting Verde Sauce will add some beautiful color to your plate. You'll love the robust garlic flavor. Ann Sheehy, Lawrence, MA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 12 servings (3 cups).

Number Of Ingredients 11

6 green onions, cut into thirds
5 garlic cloves, peeled
2 teaspoons grated lemon zest
3 cups loosely packed basil leaves
3 cups loosely packed parsley sprigs
1 jar (10 ounces) sliced green olives with pimientos, drained
1 jar (3-1/2 ounces) capers, drained
3 tablespoons lemon juice
1/4 teaspoon crushed red pepper flakes
1 cup grated Parmesan and Romano cheese blend
1 cup olive oil

Steps:

  • Place the onions, garlic and lemon zest in a food processor; cover and pulse until chopped. Add half of the basil and parsley; cover and process until chopped. Add remaining basil and parsley; chop., Add the olives, capers, lemon juice, pepper flakes and cheese; cover and process until blended. While processing, gradually add oil in a steady stream.

Nutrition Facts : Calories 249 calories, Fat 25g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 793mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 5g protein.

TOMATILLO SALSA VERDE



Tomatillo Salsa Verde image

This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!

Provided by Kimberly Binning

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 25m

Yield 8

Number Of Ingredients 9

1 pound tomatillos, husked
½ cup finely chopped onion
1 teaspoon minced garlic
1 serrano chile peppers, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
½ teaspoon ground cumin
1 ½ teaspoons salt, or to taste
2 cups water

Steps:

  • Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
  • Using a blender, carefully puree the tomatillos and water in batches until smooth.

Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g

SALSA VERDE (GREEN SAUCE)



Salsa verde (green sauce) image

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Provided by Rosie Birkett

Categories     Side dish

Time 10m

Number Of Ingredients 7

1small pack tarragon
2 small packs flat-leaf parsley
30g wild garlic (or 2 garlic cloves)
3 tsp Dijon mustard
40g small capers , drained, rinsed and roughly chopped
200ml extra virgin olive oil
2 tbsp sherry vinegar

Steps:

  • Chop the herbs and garlic, mixing with 1 tsp sea salt, until very fine.
  • Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.
  • Add the vinegar, little by little, stirring and tasting as you go - trust your palate!

Nutrition Facts : Calories 474 calories, Fat 51 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 2.4 milligram of sodium

SAUCE VERDI



Sauce Verdi image

Make and share this Sauce Verdi recipe from Food.com.

Provided by Nyteglori

Categories     European

Time 5m

Yield 2 cups

Number Of Ingredients 5

1 cup mayonnaise
1 cup sour cream
1/2 cup mixed pickle, finely chopped
1/2 cup chives, chopped
salt and pepper

Steps:

  • Mix all ingredients well. Serve chilled.

RAVIOLI VERDI WITH BUTTER, PARMESAN AND PEPPER



Ravioli Verdi With Butter, Parmesan and Pepper image

For these stunning green-on-green ravioli, stuff a verdant, spinach-packed dough (a modification covered in this basic fresh pasta recipe) with a sweet chard and onion filling. Shaping the ravioli will take some time, so solicit help from friends and family and form an assembly line to speed up the process. Then, set the table and make sure everyone is ready to eat before you drop the pasta in the pot and start the sauce. Toss the just-cooked ravioli with the creamy butter sauce and serve piping hot so everyone can enjoy the pasta at its peak. This recipe also makes more than you might need, so freeze the leftovers before dressing them in the sauce for a mighty meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)

Provided by Samin Nosrat

Categories     dinner, lunch, pastas, main course

Time 1h15m

Yield 4 servings, plus leftover pasta and sauce

Number Of Ingredients 13

2 bunches Swiss chard
3 tablespoons extra-virgin olive oil
1 medium yellow onion, diced finely
Salt
1/2 cup whole milk ricotta
1/2 cup finely grated Parmesan (1 ounce)
1/8 teaspoon freshly grated nutmeg
Fine sea salt or kosher salt, preferably Diamond Crystal
Basic fresh pasta dough, green variation, cut into sheets (see recipe)
8 tablespoons cold butter, cut into 1-tablespoon sized pieces
1/4 cup finely grated Parmesan
Freshly ground black pepper
Salt

Steps:

  • Make the filling: Strip leaves away from chard, and dice the stems into 1/2-inch pieces. Set a large frying pan over medium-high heat. Add 3 tablespoons olive oil. When oil shimmers, add the onion, diced chard stems, and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for 12 to 14 minutes, until onions are tender and lightly golden.
  • In the meantime, slice the chard leaves into 1-inch pieces. When the onions are tender, add the chard leaves to the onions, and cook, using tongs to turn the chard until it wilts. Season with salt. Continue cooking, stirring occasionally, for 9 to 10 minutes, until the chard is tender and sweet. Remove pan from heat and allow to cool to room temperature.
  • Scrape chard into the bowl of a food processor, and add ricotta, Parmesan and nutmeg. Pulse to combine, stopping to scrape the sides of the bowl with a rubber spatula, until the chard is evenly, finely chopped. Taste and adjust salt as needed. Cover and refrigerate until ready to use.
  • Make the pasta: Set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup Diamond Crystal kosher salt.
  • Place a sheet of pasta on your workspace and dust off any excess flour. Fold the sheet in half lengthwise to create a crease and unfold. Spoon tablespoonfuls of filling horizontally along the center of the pasta sheet, about an inch and a half apart.
  • Using a spray bottle or damp pastry brush, very lightly moisten the entire strip. Lift the top edge of the pasta sheet and fold it down to meet the bottom edge, letting it drape loosely over the filling.
  • Starting on one end, squeeze out air bubbles by pressing the dough around the filling with dry fingers (but don't press on the filling itself). Work toward other end. Press on the edges to seal completely.
  • Using a fluted pasta cutter or a knife, trim the unfolded edges of the pasta, then cut between the mounds of filling to form the ravioli.
  • Toss lightly with semolina flour, then lay out in a single layer on the second prepared baking sheet. Cover with a piece of parchment paper.
  • Drop 32 ravioli into water and stir, keeping an eye on them. They should cook in about 3 to 4 minutes.
  • Make the sauce while the pasta cooks: Set a large frying pan with curved edges over medium-high heat and add 3 tablespoons pasta water. (The starch in the pasta water helps this emulsion stay together.)
  • Bring to a simmer, then reduce heat to medium-low and add butter a piece or two at a time while continuously swirling the pan.
  • Keep swirling the pan until the butter melts and the sauce begins to thicken. Remove from heat and add Parmesan, black pepper, and salt. Swirl to combine, then taste and adjust salt as needed.

Nutrition Facts : @context http, Calories 478, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 42 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 21 grams, Sodium 802 milligrams, Sugar 4 grams, TransFat 1 gram

SALSA VERDE



Salsa Verde image

Provided by Nancy Harmon Jenkins

Categories     Sauce     Herb     Nut     Tree Nut     Walnut     Summer     Healthy     Parsley

Yield Makes about 2 cups; enough for 12 servings

Number Of Ingredients 9

6 ounces shelled walnuts, about 1 1/2 cups
1/2 cup coarsely chopped flat-leaf parsley
1 tablespoon coarsely chopped basil
2 garlic cloves, coarsely chopped
2 small cornichons
yolk of 1 hard-boiled egg
1/2 cup extra-virgin olive oil
1 tablespoon red wine vinegar or sherry vinegar or fresh lemon juice
sea salt and freshly ground black pepper

Steps:

  • First toast the walnuts. Set the oven at 350 degrees. Spread the walnuts in a single layer on a sheet pan. When the oven is hot, transfer the pan to the oven and toast the walnuts for 5 to 10 minutes, being careful not to burn the nuts. Remove from the oven and toss the walnuts in a clean dry kitchen towel, rubbing the nuts to release as much of their bitter tannic skins as you can. (The skins won't disappear entirely, and you don't want them to do so because a little of that bitter tannin is good in the sauce.)
  • Transfer the nuts to a food processor.
  • Add the parsley, basil, garlic, and cornichons. Turn the machine on and add the egg yolk. Continue processing, adding the olive oil in a slow stream, until the sauce is very smooth. Add the vinegar and process to mix well. Taste for seasoning, adding salt, pepper, and more vinegar if necessary.

GREEN HOT SAUCE (SALSA VERDE)



Green Hot Sauce (Salsa Verde) image

This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.

Provided by Sherbear1

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Salsa Verde Recipes

Time 35m

Yield 32

Number Of Ingredients 5

10 tomatillos, husked and rinsed
8 serrano chile peppers, sliced
1 onion, sliced
1 tablespoon chopped garlic
2 tablespoons salt, or to taste

Steps:

  • Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
  • Pour the cooked vegetables into a blender, and blend until smooth.

Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g

SAUCE VERTE



Sauce Verte image

Provided by Amanda Hesser

Categories     condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 11

1 cup chopped flat-leaf parsley
1/2 cup chopped chervil leaves
1/2 cup chopped chives
2 cloves garlic, peeled and chopped
1 shallot, peeled and chopped
1/2 teaspoon chopped anchovy
1/4 cup capers
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • In a blender, combine parsley, chervil, chives, garlic, shallot, anchovy, capers and lemon juice. Pulse to puree. With the motor running, very slowly add the oil until it is thoroughly incorporated. Transfer to a bowl. Season to taste with salt and pepper. Cover, and refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 672, UnsaturatedFat 60 grams, Carbohydrate 7 grams, Fat 72 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 342 milligrams, Sugar 2 grams

Tips:

  • Use fresh, high-quality ingredients. The better the ingredients, the better the sauce.
  • Don't overcook the garlic. It should be fragrant, not burnt.
  • Use a good quality olive oil. It will make a big difference in the flavor of the sauce.
  • Don't be afraid to experiment. There are many different ways to make sauce verdi, so feel free to add your own personal touch.
  • Serve the sauce immediately. It is best when it is fresh.

Conclusion:

Sauce verdi is a delicious and versatile sauce that can be used on a variety of dishes. It is easy to make and can be tailored to your own personal taste. Whether you are a beginner or an experienced cook, you are sure to enjoy this classic Italian sauce.

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