When I prepared my boiled meat, I wanted to add a special touch and was tempted by the creamy green sauce, an easy and tasty recipe that smells of tradition. I wasn’t very familiar with the original version, so I did some research and was inspired by multiple sources until I found my perfect balance between taste and simplicity.
I used ingredients I already had in my pantry — parsley, garlic, anchovy fillets, capers, pickles, crustless white bread, and a splash of vinegar — and the result was surprising: a fragrant, creamy, and full-bodied sauce.
Since then, I don’t only prepare it to accompany boiled meats, but also to be served on crostini or as a base to flavor other dishes. It’s one of those recipes that are born by chance and then never miss a spot on the table!
Before moving on to the recipe, here are some meat ideas to always vary our menu:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 134.41 (Kcal)
- Carbohydrates 2.57 (g) of which sugars 0.28 (g)
- Proteins 2.11 (g)
- Fat 13.42 (g) of which saturated 2.33 (g)of which unsaturated 1.01 (g)
- Fibers 0.43 (g)
- Sodium 366.86 (mg)
Indicative values for a portion of 30 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
- 1/4 cup extra virgin olive oil
- 1/2 slice white bread (crustless)
- to taste white wine vinegar
- 1/2 oz parsley
- 1/3 oz pickles
- 1 tsp capers (desalted)
- 1 egg yolk (hard-boiled)
- 2 fillets anchovy in oil
- 1 clove garlic (medium/small)
- salt
Tools
- 1 Hand Blender
Preparation
The creamy green sauce can also be prepared in the most traditional way, grinding everything by hand in a mortar as it used to be done: parsley, garlic, bread, vinegar, and all the other ingredients. However, for practicality, I chose to use the hand blender, achieving a smooth and velvety cream in no time.
In the blender’s glass, I placed the crustless white bread, slightly softened with a bit of vinegar to make it softer. I added fresh parsley, a clove of garlic, the anchovy fillets, some capers, the pickles, the hard-boiled egg yolk, and a pinch of salt.
Then I started blending, gradually pouring the extra virgin olive oil until I obtained a smooth, fragrant cream of a bright green color. The fragrance of the parsley and the strong flavor of the anchovies make this sauce irresistible!
Once ready, I transferred it into a glass container and let it rest in the refrigerator for about half an hour to allow all the flavors to blend well.
NOTES
The result is a creamy and tasty green sauce, perfect with boiled meat but also delicious spread on crostini or served alongside grilled vegetables and hard-boiled eggs.
It keeps in the refrigerator for a couple of days, stored in a glass jar and covered with a layer of oil to keep it smooth and fragrant.
If you want a more delicate taste, you can slightly reduce the garlic or add a tablespoon of plain yogurt to make it creamier.
For a stronger flavor, increase the capers or anchovies a bit: it takes very little to personalize it to your tastes.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and Twitter
FAQ (Questions and Answers)
Can I prepare the creamy green sauce in advance?
Yes! You can prepare it the day before: store it in the refrigerator in a glass jar covered with a layer of oil. It will be even tastier as the flavors meld better.
How can I make it lighter?
For a more delicate version, reduce the garlic and add a tablespoon of plain yogurt or light mayonnaise: the consistency will remain creamy but with a sweeter taste.
