Meyer Canada

4 portions
Prep time:
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1 Rating

By Marge Perry & David Bonom 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 clove garlic
    2 tbsp fresh lemon juice
    1 tbsp drained capers
    3 tbsp walnuts toasted
    1/2 cup olive oil
    1/2 tsp salt
  • Pasta
    8 ounces bellflower shaped pasta, Campanelle
    1 lb large shrimp 21-25 per pound, peeled and de-veined
    1/4 tsp salt
    1/4 tsp ground black pepper
    3 tbsp olive oil separated
    1 small red onion sliced
    1/2 medium fennel bulb sliced
    1 red bell pepper
    4 ounces Sugar snap peas


  1. Mix parsley, basil, anchovies, garlic, lemon juice, capers, walnuts, olive oil and salt in a blender. Puree.
  2. Bring a large pot of slightly salted water to a boil. Add pasta and cook as directed; drain.
  3. Season the shrimp with salt and pepper. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add half of the shrimp and cook until lightly browned and opaque in the center, 1 minute to 1 minute and a half per side. Transfer the shrimp to a dish and repeat with 1 tablespoon oil and the rest of the shrimp.
  4. Pour the last tablespoon of oil into the pan, stir in the onion and cook until tender, 1 to 2 minutes. Add fennel and pepper and cook until lightly tender and crisp, 2 to 3 minutes. Stir in snow peas and cook until bright green, 1 minute. Add pasta and cook, stirring until warm, about 1 minute. Remove from heat and stir in shrimp and green sauce. Mix and serve hot 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.