Say hello to your new favorite summer sauce. Here, Italian salsa verde, a piquant mixture of parsley, capers, anchovies, lemon, and EVOO, gets a savory boost from the addition of fermented black garlic.
It goes well on just about anything, but is particularly delicious smothered on grilled or roasted vegetables, fish, and steak, or slathered on an egg sandwich.
Recipe Notes
- Black garlic looks exactly like its name — its very black, sticky, sweet, and will turn to mush in your hands with a small amount of pressure.
- Black garlic is becoming more widely available these days, but you can also make your own if you are up to the challenge!
- My local grocer (Berkeley Bowl) sells the Christopher Ranch brand, but I have also seen it at Whole Foods (if you can, getting the cloves is easier to work with than the whole heads).
- If you can’t find black garlic at a local store, there are plenty of online shops that sell it as well! I would recommend googling around until you find one in your price range that delivers to your location. In store I’ve seen prices for about $8 a bag, but online can be more expensive than that.
Say hello to your new favorite summer sauce. Here, Italian salsa verde, a piquant mixture of parsley, capers, anchovies, lemon, and EVOO, gets a savory boost from the addition of fermented black garlic.
Ingredients
1 bunch flat leaf parsley leaves and tender stems (about 3 oz), very finely chopped (like REALLY finely chopped)
2 tbsp capers, finely chopped
5 oil-packed anchovies, finely chopped or pounded (omit for vegan)
1 clove garlic, grated
13-15 small cloves black garlic, finely chopped (it’s OK if they end up more “mushed”)
Juice and zest of 1 lemon
1/4 cup good quality extra virgin olive oil
Pinch of chili flakes, to taste
Salt and Pepper to taste
Directions
- Personally, I prefer the texture of a hand chopped salsa verde. If you are feeling particularly lazy, you can rough blend everything in a food processor. If you go this route, you may not need all the oil, so start by adding half. Otherwise, combine all the chopped ingredients in a bowl and stir to combine. Taste, and adjust the seasoning as needed. Salsa verde is very much a personal adventure, so feel free to add more of any of the ingredients to make your perfect sauce. Remember that capers and anchovies are quite salty, so wait until the end to add any additional salt.
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