Italian salsa verde is one of those versatile sauces that can boost almost any dish. We especially love it paired with creamy white beans and crunchy vegetables.
It's endlessly adaptable, too—use whatever fresh herbs you have on hand, and adjust the acidity and anchovy to suit your taste. This version is inspired by Marcella Hazan's classic recipe.
- 2/3 cup parsley leaves
- 1/3 cup sage leaves
- 1 garlic clove
- 2 tablespoons capers
- 4 to 6 anchovy fillets (optional)
- 1 tablespoon fresh lemon juice or red wine vinegar
- Lemon zest from 1 lemon
- 1/2 cup extra-virgin olive oil
- Salt
- 6 radishes, thinly sliced
- 2 to 3 carrots, thinly sliced
- 3 cups cooked white beans, such as Rancho Gordo Alubia Blanca, Ayocote Blanco, or Royal Corona
Serves 4 as a side
- Mince together the parsley, sage, garlic, and capers. If using anchovies, mince them to a fine, creamy consistency. Transfer to a bowl and mix thoroughly with a fork. Add the lemon and zest and mix well. Add the olive oil slowly, beating well to emulsify it. Add salt to taste, and more lemon if desired.
- In a serving bowl, gently combine the beans, radishes, and carrots with some of the salsa verde. Taste and adjust the seasoning. Drizzle on additional salsa verde before serving.