There are two well-known classic salsa verde recipes: This is the Italian version made with parsley, capers lemon and anchovy.
- Salsa Verde
- 3/4 cup parsley leaves
- 1/2 cup fresh basil leaves
- 2 oil-packed anchovy fillets
- 1 small clove garlic
- 2 tablespoons fresh lemon juice
- 1 tablespoon drained capers
- 3 tablespoons walnuts toasted
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 8 ounces bellflower shaped pasta Campanelle
- 1 pound large shrimp 21-25 per pound, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons olive oil seperated
- 1 small red onion sliced
- 1/2 medium fennel bulb sliced
- 1 red bell pepper sliced
- 4 ounces sugar snap peas
- Combine the parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil, and salt in a blender; puree.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook according to package directions; drain.
- Season the shrimp with the salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat; add half the shrimp and cook until lightly browned and opaque in the center, about 1 1/2-2 minutes per side. Transfer shrimp to a plate and repeat with 1 tablespoon oil and the remaining shrimp.
- Add the last tablespoon of the oil to the skillet, stir in the onion and cook until just starting to soften, 1-2 minutes. Add the fennel and bell peppers and cook until crisp-tender, 2-3 minutes. Stir in the snap peas and cook until bright green, 1 minute. Add the pasta and cook, tossing, until hot, 1 minute. Remove from the heat and stir in the shrimp and salsa verde. Toss well and serve warm or at room temperature.
Italian Salsa verde is served with seafood, fish or meat as well as pasta. The Mexican salsa verde, or green sauce, is made with tomatillos.