Salsa Verde Spanish Style

Shake before serving...

Well, it´s not exactly Italian salsa verde in that there are no capers or anchovies…but, it´s a green sauce so that most definitely makes it a salsa verde!

Restaurants round where I live have good, simple food.  It can sometimes get a little repetitive, and often there´s no menu as they all serve pretty much the same selection of grilled meats (usually pork cuts) and some grilled or fried fish.  What you get though is fresh, well cooked and tasty food.  Often the meat or fish will come drizzled with a delicious garlic and parsley mixture blended with olive oil.

One of our regular local restaurants moves everything outside onto the “summer terrace” during the hot months.  This includes the cooking, so you can sit at your table and almost within an arm´s reach you have Luis at the bar, his partner Sonia in the kitchen area and the mountain views.  I noticed that Sonia makes her sauce up and keeps it in a squeezy bottle which she then uses to dispense the delicious mixture over the cooked food as it leaves the kitchen and is delivered to us by Luis.

All she does is finely chop parsley and garlic and blend with a season of salt and local extra virgin olive oil.  I make mine up in the food processor or in a small jug using the hand stick blender.  I have now taken to keeping a bottle of this in my fridge.  Sometimes I add the zest of a lemon, and squirt it over simple grilled dishes (including vegetables) to liven them up.

Sadly, no waiter service at home, so we dished up ourselves!

Do give it a go, it´s handy to have around and apart from looking pretty, tastes wonderful. Probably best not to eat it if you´re going out on a hot first date though!

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56 thoughts on “Salsa Verde Spanish Style

  1. That’s Summer in a Bottle, you got there. I like your idea of keeping some on-hand in the fridge. It will add a new dimension to anything coming off my grill. Thanks for sharing your recipe.

  2. I have a bottle that looks remarkably like your one in my larder – was going to use it as a pesto on pasta but will now upgrade it to the fridge to be used willy nilly as you describe. Having a great cook as a best friend does have it’s benefits!! R x

    1. Aah you say the nicest things. Think the bottle you have is indeed pesto, but you could add a little extra oil to half of it and then you´d have a bottle of each! Use willy nilly….as you say 🙂

  3. I’d love to be dining al fresco on their summer terrace! I too keep a flavored salsa or sauce or vinegrette in my frig each week to my dishes for a boost of flavor. This is a really nice simple variation to try, nothing overpowering but just enough flavor to compliment so many dishes.

  4. That looks delish! I never know what to do with fish when I try to cook it, so it always ends up being a little bland. I’ll have to make some of this!

    Oh..and on a side note…I’ve started making the Ginger Beer following the recipe you used a while back. The plant is almost done, and my friends are impatiently awaiting what will hopefully be a tasty summer drink! 🙂

    1. Ooh – great to see you here! It´s a winner with fish which can sometimes be a little (dare I say it) …dull! Do give it a go. And am so pleased you´re trying the ginger beer – it´s great with a shot of gin in the summer and a warming whisky in the winter! Let me know how it goes.

  5. Okay Tanya, so when is the book coming out? If there is a publisher out there reading this then they should be signing you up! Great content, great food, great pics, what else do you need?
    It must be great to have local restaurants serving good local food. I’m all for it.
    Put a pinny on Big Man and get him to serve up your goodies!!
    Have a great weekend. Off to see Simple Minds in our local town tonight. See blog tomorrow for pics!

    1. Aah – you´ve made my day. Thanks for your kind words! Big Man is actually pretty good at the serving/clearing up end of things…and a great wine waiter. He is of the school that it´s illegal to cook without a glass of wine in your hand which is fine by me! have a great weekend yourself too and enjoy the concert (you little rocker you) 🙂

  6. I could happily drizzle this on everything, I’m definitely going to make this, I need more empty sauce bottles though, I’ve been making so many lately, I think I could set up a sauces & pickles business!

  7. Restaurants round where I live have good, simple food. It can sometimes get a little repetitive, and often there´s no menu as they all serve pretty much the same selection of grilled meats (usually pork cuts) and some grilled or fried fish. What you get though is fresh, well cooked and tasty food. Often the meat or fish will come drizzled with a delicious garlic and parsley mixture blended with olive oil.

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