Salsa Verde Italiana
The Quirky Foodster Team
Ingredients
- Fresh flat-leaf parsley — 60 g (2 packed cups)
- White bread, crusts removed — 1 slice
- White wine vinegar — 30 ml (2 tbsp)
- Anchovy fillets — 3
- Capers, drained — 20 g (1.5 tbsp)
- Garlic clove — 1
- Extra-virgin olive oil — 120 ml (1/2 cup)
Method
- Soak bread in vinegar for 5 minutes, then squeeze out excess liquid.
- Combine parsley, soaked bread, anchovies, capers and garlic in a food processor; pulse to a coarse paste.
- With the processor running, drizzle in olive oil until a spoonable, slightly chunky sauce forms.
- Adjust with more vinegar or oil to taste.
- Let rest 15 minutes before serving to let flavours meld.
Cultural Background: An uncooked herb sauce built on parsley, capers, anchovies and vinegar-soaked bread, Italian salsa verde varies by region and is traditionally served with bollito misto (mixed boiled meats) in northern Italy.
Tips: • Hand-chopping the herbs with a mezzaluna gives a more traditional, rustic texture than a food processor. • Use very fresh parsley for the brightest colour and flavour.
Variations: • Add a hard-boiled egg yolk for a richer, creamier version. • Add mint alongside the parsley for a regional variation.
Storage: Refrigerate up to 3 days; the surface may darken slightly, which is normal.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 90 kcal, 0.5 g protein, 9.5 g fat, 1 g carbohydrate per 15 ml serving.
FAQs: What is Italian salsa verde traditionally served with? Bollito misto (boiled mixed meats), grilled fish, and roasted vegetables. Can I make it without anchovies? Yes, though it loses some depth; a pinch of extra salt and capers helps compensate.
- Fresh flat-leaf parsley — 60 g (2 packed cups)
- White bread, crusts removed — 1 slice
- White wine vinegar — 30 ml (2 tbsp)
- Anchovy fillets — 3
- Capers, drained — 20 g (1.5 tbsp)
- Garlic clove — 1
- Extra-virgin olive oil — 120 ml (1/2 cup)
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