"I'm not a big sauce guy at home, but this one is so versatile and keeps so well, it's one of my staples. Feel free to make it ahead of time."
- Tom Colicchio
Welcome to our kitchen! This simple Italian salsa verde is made with fresh parsley, shallot, and extra-virgin olive oil. Serve it with a nice cut of meat for an unforgettable evening.
Learn more about how to cook with kids.
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Why I Cook
This salsa verde recipe comes from Why I Cook by Tom Colicchio. I've really enjoyed reading about Tom's professional and personal journeys as we make our way through the recipes. I see a lot of similarities in our experiences and motivations. More importantly, I think the best tips come from books, and this one is full of them.
I found myself leafing through my old books, as well as a host of newer titles on baking and fermentation that I'd added to my collection - the chemistry interested me. By now I was the head judge on Bravo's Top Chef, and I was being exposed to an array of chefs whose use of their own families' food traditions in their work were broadening my own education.
I wanted to learn more about different culinary foodways, about the intersection of food with culture and history. I started spending time in markets like Kalustyan's in Manhattan's Kips Bay, a dazzling bazaar of South Asian spices, condiments, and specialty foods.
More than ever I was becoming aware of the way in which our industry's bias toward 'classical' (code for European) training had constrained my own culinary imagination.
I had no interest in trying to appropriate a cuisine that wasn't my own, but I began experimenting with chiles and spices like long pepper, which is fruitier than the traditional black pepper I knew, and berbere, the spice blend of North African nomadic tribes with an intriguing mixture of heat, spice, and citrus.
At times I played with just a daub of these spices on the side of the plate, so that their complex aroma would cause an olfactory intersection with the flavors of the dish.
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Top Tip
Tom says if you make this recipe beforehand, don't add the vinegar until the last minute, or the acid will turn the sauce brown.
How To Make Salsa Verde
Ingredients
- parsley - fresh parsley is key to this simple salsa verde
- oil - grab your favorite extra-virgin olive oil or use what you have on hand
- shallot
- chili crisp - no chili crisp, no problem. You can also use red pepper flakes
- salt - Kosher salt is recommended
- pepper - We like this Aranya black pepper. Grind it with a molcajete or a pepper mill for the best results
- vinegar - this salsa verde calls for red wine vinegar
- capers
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Giadzy
Italian superfoods, recipes, gift boxes, & more by Giada De Laurentiis
Equipment
- apron
- prep bowls
- child-friendly knife
- chef knife
- butcher block
- molcajete y tejolote, mortar and pestle (optional)
- measuring spoon
- measuring cup
- large spoon
Prep the Parsley and Shallot
Wash your hands with soap and water. Use a knife and cutting board to chop the parsely and dice the shallot. Place them in a clean bowl.
Combine the Parsley, Oil, Shallot, & Chili Crisp
Add the extra-virgin olive oil. Use a measuring spoon to add the chili crisp or red pepper flakes.
Season with Salt & Pepper
Add salt and pepper. Check to adjust.
Add the Vinegar & Capers
Use a measuring spoon to add the vinegar and capers to the salsa verde. Stir to combine.
free recipe!
Simple Salsa Verde
This simple Italian sauce will be a staple in your home.
Free Salsa Verde Recipe for Pre-Readers & Up
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for North America.
Montessori Continent Boxes
Explore every continent with these solid maple hardwood boxes.
Simple Salsa Verde
Equipment
- Molcajete y Tejolote optional
- Large Spoon
Ingredients
- 2 cups fresh parsley chopped
- 1 cup Giadzy olive oil
- 1 shallot finely diced
- 1 teaspoon chili crisp or ½ teaspoon red pepper flakes
- kosher salt
- black pepper freshly ground
- 1 tablespoon red wine vinegar
- 1 tablespoon capers
Instructions
- Prep the Parsley and Shallot: Wash your hands with soap and water. Use a knife and cutting board to chop the parsely and dice the shallot. Place them in a clean bowl.
- Combine the Parsley, Oil, Shallot, & Chili Crisp: Add the extra-virgin olive oil to the bowl with the parsley and shallot. Use a measuring spoon to add the chili crisp or red pepper flakes.
- Season with Salt & Pepper: Add salt and pepper. Check to adjust.
- Add the Vinegar & Capers: Use a measuring spoon to add the vinegar and capers to the salsa verde. Stir to combine.
Notes
- Wash produce under running water
- Use a vegetable brush to scrub firm produce
- Don't leave food sitting out at room temperature for extended periods
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/salsa-verde
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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