One 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.