Method:

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).

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.

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.