Recipe Guide for Salsa Verde

Salsa Verde is a versatile, vibrant green sauce with a distinct herby, tangy flavor that hails from the Piedmont region in northern Italy. This sauce is typically served with grilled or roasted meats, and its bright flavors make it a great accompaniment for both vegetables and seafood. Let me show you how I make Salsa Verde, from my own personal experience, and give you a full breakdown of the recipe, tips, and variations.

Notes on What to Expect:

Salsa Verde has a wonderfully fresh and punchy flavor from the parsley, garlic, and vinegar, with a subtle umami depth if you add anchovies. It’s perfect as a condiment for grilled meats, pasta salads, or even as a spread on crusty bread. This sauce is also highly adaptable to different dishes, so feel free to experiment.

Ingredients:

• 3 cups packed parsley leaves (roughly 60 grams)
• ½ cup extra virgin olive oil (120 ml)
• 2 oz bread (without crusts, roughly 30 grams)
• ¼ teaspoon salt (use ½ teaspoon if omitting anchovies)
• 2 anchovy fillets (optional)
• 1 tablespoon red wine vinegar
• 2 cloves garlic
• > Go get the must-have equipment and ingredients for making a Savory  #Salsa Verde  here.

Equipment Needed:

• Food processor (or a sharp knife if you prefer chopping by hand)
• Small bowl for soaking bread
• A spoon for mixing
• > Go get the must-have equipment and ingredients for making a Savory  #Salsa Verde  here.

Prep Time: 15 minutes

Servings: 4 people

Method:

1. Prepare the Ingredients:
   • Start by washing the parsley and patting it dry with a towel or using a salad spinner. Peel and slice the garlic cloves.
   • Break the bread into pieces and soak it in the red wine vinegar (you can add a little water if it doesn’t absorb easily).
2. Blend the Sauce:
   • Add the parsley (you may need to do this in batches depending on your food processor size), soaked bread, garlic, anchovies (if using), salt, and 1–2 tablespoons of olive oil into the food processor.
   • Process until finely chopped, scraping the sides as needed. Add the remaining parsley and process again until everything is finely mixed into a thick, vibrant green sauce.
3. Finishing Touches:
   • Taste the Salsa Verde and adjust the seasoning with more salt or vinegar, as needed.
   • Transfer to a bowl and serve immediately or store in an airtight jar with a little olive oil on top to keep it fresh for a few days.

Variations & Substitutions:

• Vegan Option: Skip the anchovies for a vegetarian-friendly version, and add a bit more salt to compensate.
• Bread Alternatives: If you’re gluten-free, substitute the bread with gluten-free breadcrumbs or a small amount of soaked rice crackers.
• Herb Variations: You can experiment by adding other herbs like basil or mint for a unique twist.

Tips:

• Don’t skip the bread, as it helps to give the sauce a creamy texture and balance the vinegar’s acidity.
• For a smoother sauce, you can add a little more olive oil, but be careful not to make it too runny.
• If you don’t have a food processor, a sharp knife and a mezzaluna (Italian herb chopper) work well to chop everything finely.
• > Go get the must-have equipment and ingredients for making a Savory  #Salsa Verde  here.

Nutritional Information (Per Serving):

• Calories: ~120 per serving
• Fat: 10g
• Carbs: 4g
• Protein: 1g
• Fiber: 1g

I hope this guide has made making Salsa Verde seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment!