This green sauce is a ‘memory’ recipe. I’ve never put it in writing, not even on one of those loose sheets that abound in every corner of my kitchen. It’s a recipe that I make by eye – or rather, by feel 😄 – and it’s never the same, changing each time based on the availability of ingredients at home, in the freezer, or on the balcony. And somehow, these are always the best recipes. And the ones I enjoy the most!
I always make the green sauce on Christmas Day, it’s now one of the essential classic Christmas recipes. For Christmas lunch, mom takes care of the ‘serious’ things like cappelletti, broth, roasts, so the ‘accessory’ recipes are my responsibility. And the green sauce is among these essential-accessory recipes. 😊
But throughout the year, for me, it’s not necessary to have boiled meat available to make green sauce: we like it just eaten with bread.
And then, who says it can’t be used on seitan? Or tofu? In fact, it is excellent as a marinade for tofu! If you’ve never tried it, try it now!
☝ In this recipe, I won’t be precise with the measurements. In the ingredient list, I will list all the ingredients I use for my standard green sauce divided into two groups: those that are always present and those that are optional, which I sometimes use and sometimes don’t, depending on what I have. But in any case, it always turns out great, my word. 😊
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If you’re looking for other sauces, take a look at these! 👇
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
- parsley
- basil
- oregano
- marjoram
- garlic
- almonds, pine nuts, walnuts or sunflower seeds (mixed as well)
- extra virgin olive oil
- water
- pepper
- sage
- pickled gherkins
- green olives
- capers
- tuna
- chili pepper
Tools
- Chopper
Steps
👉 If used, first rinse the brined ingredients, such as olives, capers, and gherkins, to remove excess salt. If using salted capers, desalinate them by soaking in water for at least 10 minutes.
Place all the ingredients in the chopper’s cup and blend until the desired consistency is achieved.
The amount of oil depends on the consistency we want to give the sauce, and it also depends on how many almonds or walnuts or pine nuts or sunflower seeds have been used.
In fact, the seeds serve to make the sauce thicker, so the amount of oil should be adjusted accordingly.
In the absence of seeds, or in addition to them, a small amount of tuna can be used: it makes the sauce thick without altering its taste.
Dietary information: to make a less caloric sauce, you can use the ‘trick’ of water.
As I have already explained in my pesto recipe, adding water as a replacement for oil is a trick you can use to reduce the total amount of oil and thus make the sauce more diet-friendly. If dosed correctly, any water present in the sauce will not be noticeable, and your green sauce will be excellent even in a light version, making a great impression on your dishes. Trust me, sauces are great even when light. 😉
Salt-Free Tips
As you know, I cook without added salt. Therefore, for our habits, the presence of capers and olives is more than enough to flavor our sauce. For those not accustomed to low-sodium cooking, or for those in transition, you can enhance the flavor by adding a bit of chili pepper, which greatly helps to ‘trick’ the taste buds. 😉 A slight spicy note can pair well with boiled meats, and can also pair well with tofu, when you want to use this sauce to marinate it.
If you’re interested in reducing or eliminating salt, always remember to:
▪ Gradually reduce salt; the palate needs to adapt slowly and should not notice the progressive reduction.
▪ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, walnuts…
▪ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granules and gomasio
▪ Prefer fresh foods.
▪ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, baking in foil, steaming, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Occasionally break the rule. It’s good for the mood and helps you persist.
If you don’t want, or can’t, give up salt:
▪ You can still try my recipes by salting according to your habits.
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As always, you can find me on my Facebook page, on my Pinterest boards, in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you wish… subscribe to my Newsletter.
