Go Back
+ servings
Salsa Verde

Salsa Verde

How to make the traditional Italian Salsa Verde - a tangy sauce perfect to accompany meats, poultry and fish!
Course Condiment
Cuisine Italian
Prep Time 10 minutes
Servings 4
Author Manuela Zangara


  • 120 gms – 4.25 oz. parsley
  • 80 gms – 2.8 oz. stale bread only the white soft part
  • 2 garlic cloves
  • 3 anchovies
  • 1 tbsp capers washed
  • 50 ml – 1.75 oz. red or white wine vinegar
  • 100 ml – 3.5 oz. extra virgin olive oil
  • Salt & Pepper to taste


  1. Cut and put the stale bread in a small bowl, add the vinegar and leave it aside for a few minutes to soak.
  2. Then put it together with all the ingredients in a blender and blend until you get a rough sauce (this used to be done by hand, usually with a mezzaluna).
  3. Add salt and pepper to taste, but be careful with the salt as some of the ingredients are already quite salty.
  4. Put the sauce in a serving bowl and cover it with some extra virgin olive oil, so that the parsley doesn’t go black. Cover it and keep in the fridge for 24 hours before eating it.
  5. Serve with poached meats, poultry or fish.