Tuscan Salsa Verde

DSC_0144One of the best vacations I have ever had was in Tuscany!  I think if I were to move from the United States, that would be my destination of choice, although in all fairness I have not travelled to enough destinations to be fully equipped to make that decision.  In any event, I just love Tuscany; I love everything about it.  We stayed in the tiny village of Gaiole in the Chianti region, where the rolling hills are breathtaking and as we walked along exploring, the smell of fresh tomatoes, parsley, basil, and garlic was intoxicating.  The food we ate there was among the best food I have ever had.  That is why as soon as I returned home, despite jet lag and tons of laundry, I couldn’t wait to recreate this sauce, which we enjoyed on pasta, on pizza, and even drizzled over grilled veggies.  I think I did a really good job of replicating the sauce, and it even makes me feel a little like I’m back in Tuscany, at an outdoor cafe, under the stars, sipping a nice glass of Brunello di Montalcino.  Ahhhhhhhh Tuscany.

  • 1 cup fresh flat leaf parsley
  • 2 garlic cloves
  • 1 2.4 oz. jar capers, drained (capers are actually sun-dried pickled flower buds that are salty and delicious and quite nutritious)
  • 1/4 cup extra virgin olive oil
  • 1 t red wine vinegar
  • 1 t salt
  • 1/4 t pepper


Process all ingredients in a food processor, or in a large bowl with an immersion blender.



Tonight I put the salsa verde on linguine and added some halved cherry tomatoes.



I also made some with whole grain rotini for lunch tomorrow, since this recipe makes enough sauce for 1 lb of pasta.


6 thoughts on “Tuscan Salsa Verde

  1. I made this and LOVED it!!! Great recipe! Do you cook many collard greens recipes? I made some today with some black eyed peas (not many, just a cup added) anyway, lots of gas afterwards, belly ache gas, what’s up with that? First time Ive had it and dont think I”ll be finishing up what is left. They were pre chopped so the stem was still there, thought you were supposed to take the stem off when using collards. What is your opinion on them? Stem or de stem??

    • Hi Jill. I am so glad you loved this recipe! That is really nice to hear! As for the collards, I have not had that problem, but I do always remove the stems. Collards have a very high fiber content and that means it is harder for the body to break down before it reaches the colon, and this increases gas. I think the stems would be the hardest part to break down, so I always put them in my compost bin. Hope that helps!! 🙂

  2. SO maybe using up the rest of the collards in a smoothie instead of throwing them away would be good, since the Vita mix chops them up awesomely. All I know is I cant eat them as they are. lol Wont go thru that again. I bought a BIG bag already chopped up and have to do something with them. I WILL be making the Tuscan Salsa Verde regularly!!! Thanks Amy!

    • Just be careful – something tells me that even though the vita mix will chop it up completely, it can’t change the structure of the stems. It might not solve the problem. Tedious though it may be, maybe just take the time to cut the stems off the already chopped pieces?? Just to be safe!

  3. Tuscany is my dream destination. One day. . . . In the mean time, I will make this recipe because it sounds so fresh and simple and I love all the ingredients. Thank you so much for sharing.

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