Salsa verde is a classic Italian sauce, and as with a lot of dishes from such a long country, there are many regional variations. I love that. That means I get to call this dish Pasta Verde without too much fear of conflict, as it fits all of the key adjectives often used to describe this gorgeous sauce:
Grassy? Yes, thank you parsley
Warm? From a tiny hit of chilli flakes, Mmmmm…
Briny? From the lovely little capers
Oily? So much extra virgin olive oil it is sumptuous.
Brilliant? Well, that is personal taste, but I think so…
The thing that all salsa verde must have is a ton of herbs, specifically parsley and in my recipe paired with that same amount of basil. Because I am going for a vegan recipe there are no anchovies in here, but they do add a great depth of flavour difficult to replicate with anything else. Anyway, here is the recipe… I served it with a ton of fresh baby organic spinach and some pan fried mushrooms too. Let me know if you try it and what you thought.
- 170g pasta (whichever you like, I used green pea pasta for mine and it was gorgeous)
- 100ml extra virgin olive oil
- 25g chopped parsley
- 25g chopped basil
- 25g capers, rinsed and chopped
- a big pinch of chilli flakes (or to taste)
- the zest and juice of one unwaxed lemon
- Cook you pasta, and while it is cooking mix together everything else, drain your pasta and mix together. Simple really!
- Add in some vegetables to build a complete meal. Given the colour it works really well with seasonal green vegetables.