Italian Salsa Verde Recipe

A glass jar full of Italian salsa verde.

Italian salsa verde is rich, garlicky, and so flavorful. It's great to jazz up any grilled food, vegetables, fresh cheese, bread, and more!

The recipe yields 1 cup (about 4-6 servings).

See in post for substitutions.

Prep Time15

Total Time15

Course: Condiment

Cuisine: Italian

Keyword: Italian salsa verde

Servings:

Calories: 190kcal

Ingredients

3 cups (45 grams) Italian flat-leaf parsley, washed and drained
1 hard-boiled egg yolk
1 slice (25 grams) bread, without crust
1 ½ (22 ml) white wine vinegar
3 anchovies in olive oil
1 tablespoon capers in brine
1 garlic clove, sliced
½ cup (120 ml) extra virgin olive oil
¼ - ½ teaspoon salt
pinch of pepper flakes, optional

Instructions

Prep the ingredients: Wash and drain the parsley and remove the bigger stems. Cook a hard-boiled egg (about 10 minutes), rinse in cold water, and remove the yolk. Soak the bread with vinegar, then squeeze it out.
Blend the parsley: Add the parsley leaves (a few small stems are perfectly fine too) to a small food processor. Whizz until coarsely chopped. You can also use a stick blender if you wish.
Blend all the ingredients: Add the remaining ingredients, and whizz until you reach a pesto-like consistency. Taste and adjust the seasoning, adding more salt or oil if needed.
Storage: Transfer to a jar with a lid and add a thin layer of olive oil, then serve straight away or refrigerate for up to 5 days.

Notes

Nutrition facts: The nutrition values for one serving are based on an online nutrition calculator. It’s an estimate only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition