Salsa Verde (Italian)

Name: Salsa Verde (Italian)
Cook time: 18 min
Total time: 18 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 bunches of Flat-Leaf Parsley, leaves and tender stems, finely chopped; 1 slices of Bread, stale, crust removed, soaked in white wine vinegar and squeezed; 3 tbsp White Wine Vinegar, for soaking bread; 1 yolks of Egg Yolk, hard-boiled; 3 fillets of Anchovy Fillets, in oil, finely chopped; 1 tbsp Capers, rinsed and chopped; 1 cloves of Garlic, finely chopped; 120ml Extra Virgin Olive Oil; Some Fine Salt, to taste

This bright, tangy Italian Salsa Verde is a rustic green sauce that pairs beautifully with roasted meats, fish, or simply crusty bread. Fresh parsley, anchovies and capers are blended with garlic, a soaked piece of bread and an egg yolk, then slowly emulsified with olive oil to create a savory, silky condiment. It's vibrant, punchy and utterly addictive.

This bright, tangy Italian Salsa Verde is a rustic green sauce that pairs beautifully with roasted meats, fish, or simply crusty b... Show more

Traditional Italian Recipe

Health Grade

D · Occasional

Time

15 min

Price

0,37 €

Calories

191 kcal

quick

easy

low carb

low sugar

Method

Prep the parsley

Rinse the Flat-Leaf Parsley well, shake off the water, and pull off any thick, woody stems. Pat it dry, then finely chop the leaves and tender stems so the sauce will mix evenly.

Soak the bread

Trim off any crust still attached to the Bread, tear the slice into small pieces, and put it in a small bowl with the White Wine Vinegar. Press the bread down so it absorbs the vinegar, then let it sit for 5 minutes until fully softened before squeezing it out very well by hand.

Chop the mix

Drain the Anchovy Fillets from the oil, rinse and dry the Capers, and peel the Garlic. Finely chop the anchovies, capers, and garlic, then crush the Egg Yolk with a fork until it becomes a fine, dry crumble.

Mix the salsa

In a bowl, combine the parsley, squeezed bread, chopped anchovies, capers, garlic, and egg yolk. Pour in the Extra Virgin Olive Oil a little at a time while stirring and mashing with a fork or spoon until the salsa looks glossy, spoonable, and still pleasantly rustic. Taste and add Fine Salt only if it needs it.

Serve

Spoon the salsa verde into a small bowl and serve it right away, or let it sit for a few minutes so the flavors meld before serving.

Ingredients

Method

For 6 servings

Adjust servings

1 bunches of Flat-Leaf Parsley, leaves and tender stems, finely chopped
1 slices of Bread, stale, crust removed, soaked in white wine vinegar and squeezed
3 tbsp White Wine Vinegar, for soaking bread
1 yolks of Egg Yolk, hard-boiled
3 fillets of Anchovy Fillets, in oil, finely chopped
1 tbsp Capers, rinsed and chopped
1 cloves of Garlic, finely chopped
120ml Extra Virgin Olive Oil
Some Fine Salt, to taste

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

191 kcal

10% of Daily kcal

Protein

1.6 g

3% RDI

Fat

19 g

2.9g sat fat

Carbs

3.4 g

1% RDI

Sugar

0.4 g

1% RDI

Fiber

0.5 g

2% RDI

Salt

0.7 g

14% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D · 4.8 / 10

Comments

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Ingredients

For 6 servings

Adjust servings

1 bunches of Flat-Leaf Parsley, leaves and tender stems, finely chopped
1 slices of Bread, stale, crust removed, soaked in white wine vinegar and squeezed
3 tbsp White Wine Vinegar, for soaking bread
1 yolks of Egg Yolk, hard-boiled
3 fillets of Anchovy Fillets, in oil, finely chopped
1 tbsp Capers, rinsed and chopped
1 cloves of Garlic, finely chopped
120ml Extra Virgin Olive Oil
Some Fine Salt, to taste

🧂 Plus ~1g of salt

Salsa Verde (Italian)

Method

Prep the parsley

Soak the bread

Chop the mix

Mix the salsa

Serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

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