The green sauce is a basic recipe easy to make, perfect for pairing with meats and fish or spreading on crostini. It is so good.
Adding taste and roundness to a dish is not easy: you have to choose the right flavors, balance the ingredients properly, in short, find something that will best enhance its qualities. The green sauce is a guarantee for me.
If your menu includes meats or boiled dishes, there’s no better sauce to pair with than the green sauce; but it also makes a great impression spread on crostini or served with boiled eggs!
The parsley must be fresh with a bright green color, with its unmistakable aroma it’s the perfect base to mix with good olive oil, vinegar, and bread crumbs.
As you can see, just a few ingredients are needed for an amazing result!
So many sweet memories with green sauce, my mom often prepared it on weekends, because you should know that on Sundays, broth with boiled meat was never missing.
In the evening, it was always soup or a plate of tortellini; she was methodical, but we liked it.
We didn’t like boiled meat much, but with her legendary green sauce, it was eaten so well.
I will say upfront that I’m not sure if this is the traditional recipe, but I can assure you it’s the recipe passed down by my mom, and I’m certain because when she made it with her legendary blender, I was by her side holding the lid and pressing the button.
Before I leave you with my recipe, I want to suggest a little trick: to prevent the parsley from overheating and oxidizing, it’s important to use the mixer intermittently.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 5/7
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 202.68 (Kcal)
- Carbohydrates 8.23 (g) of which sugars 0.42 (g)
- Proteins 2.64 (g)
- Fat 18.13 (g) of which saturated 2.74 (g)of which unsaturated 14.82 (g)
- Fibers 1.07 (g)
- Sodium 303.94 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Green Sauce
- 1 egg
- 3.5 oz parsley (fresh)
- 1 slice stale bread (only the crumb, 2.8 oz)
- 1.7 fl oz white wine vinegar (or apple)
- 3 fillets anchovy fillets in oil
- to taste capers (optional)
- pickled gherkins (5)
- 4 fl oz olive oil (4-5 fl oz)
- to taste salt
- garlic (optional)
- pepper
Tools
- Blender
- Small Pan
- 1 Small Bowl
Steps for the Green Sauce
First, hard boil the egg (it will take about 10 minutes), drain it and cover it with cold water to cool it down more quickly.
When the egg is cold, peel it.
Cut a slice of bread, remove the outer crust and soak it in cold water (or with some vinegar), then squeeze it very well and set it aside.
Wash the parsley under running water and dry it well by spreading it on a kitchen cloth.
In an immersion blender, place the parsley, anchovies, pickled cucumbers, hard-boiled egg, bread, some capers, and oil.
(Personally, I don’t like raw garlic, so it doesn’t go in my version. If you like it, it should be added, but remove its core).
(If you don’t have an immersion blender, use a classic blender).
Start blending, adding oil if you notice that the mixture is too compact.
Adjust the salt and use the cutter intermittently, or with the pulse function, to avoid overheating and oxidizing the parsley.
(Be cautious with salt as there are anchovy fillets, so always taste before adding more).
Process the ingredients until you obtain a homogeneous sauce.
You can choose to have a more rustic and grainy sauce, or if you continue blending, a smoother one.
The Tuscan green sauce is ready to be served!
Advice
Note that making this delicious sauce requires a generous amount of oil, so don’t skimp on this ingredient.
In this sauce, the amounts of ingredients are variable depending on taste: some people love garlic excessively and add a few more cloves than my recipe, or others who are generous with the oil because they prefer a much richer and more fluid sauce.
Besides mixed boiled meats, this sauce is also ideal for accompanying fish, tomini, and other dishes, also great on rustic bread bruschetta.
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