Recipe Details
Salsa verde, often characterized as the brighter, more vibrant counterpart to pesto, is a distinct Italian green sauce that should not be conflated with its Mexican namesake. Boasting a bright, briny profile, it serves as an ideal accompaniment to silky-smooth slow-cooked salmon—its zesty acidity cutting through the fish’s richness with precision.
Hand-chopping all ingredients eliminates the need for kitchen appliances (and the subsequent cleanup) while imparting a perfectly rustic texture—one that would be lost with mechanical processing.
To maximize enjoyment, pair the salmon with a sauce-absorbent base such as farro, orzo, polenta, or rice; this ensures no点滴 of the flavorful sauce goes to waste. Leftover salsa verde can be refrigerated for up to one week, offering versatile applications: drizzle it over grilled meats, toss it with pasta, or fold it into scrambled eggs for an elevated twist.
This sauce’s simplicity and adaptability make it a staple—equally suited to weeknight dinners and casual entertaining.