Uncle Larry Adventures

Italian Classics · Piedmont

More italian sauce recipes

Salsa Verde

Italian salsa verde: chopped parsley, capers, anchovy and soaked breadcrumbs bound with olive oil and vinegar for meat and fish.

Salsa Verde

The green sauce for boiled meat

Pot of Italian tomato sauce simmering with basil and a wooden spoon

The short version

Italian salsa verde: chopped parsley, capers, anchovy and soaked breadcrumbs bound with olive oil and vinegar for meat and fish.

Prep
15 min
Cook
0 min
Total
15 min
Serves
1½ cups

Ingredients

  • 2 cups flat-leaf parsley, chopped
  • 3 tablespoons capers
  • 4 anchovy fillets
  • 1 slice bread soaked in vinegar
  • 1 hard-boiled egg yolk, optional
  • ¾ cup extra-virgin olive oil

Instructions

  1. 01

    Soak the bread. Soak the bread in red wine vinegar and squeeze out the excess.

  2. 02

    Chop by hand. Chop parsley, capers and anchovy together on a board until fine but not paste.

  3. 03

    Combine. Mash in the bread and yolk, then whisk in olive oil until loose and spoonable.

  4. 04

    Rest. Let it sit 30 minutes so the flavors settle before serving.

Larry’s rule: Make it the same day. Parsley sauce goes army-green and dull by tomorrow.

Nutrition (estimated, per serving)

Serving
1 serving (about 51 g)
Calories
276 calories
Protein
3 g
Carbs
3 g
Fat
29 g
Saturated fat
4 g
Fibre
1 g
Sugar
1 g
Sodium
336 mg
Cholesterol
37 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/salsa-verde-italiana).

Before you cook

What to know about Salsa Verde

What it is

Salsa Verde is a sauce recipe rooted in Piedmont's elegant northern Italian cooking. This version makes 1½ cups in 15 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: soak the bread, then chop by hand, then combine. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 2 cups flat-leaf parsley, chopped — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 3 tablespoons capers — supports the dish's balance, texture and regional character.
  • 4 anchovy fillets — supports the dish's balance, texture and regional character.
  • 1 slice bread soaked in vinegar — provides the recipe's main structure, so its cooking time and texture matter.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat slowly, loosening only as needed before combining with the finished dish.

What to serve with it

  • Toss with the pasta shape named in the recipe, using pasta water to bind.
  • Use as a base only where its texture and seasoning fit the finished dish.

Questions Larry gets asked

How long does salsa verde take to make?
About 15 min start to finish — roughly 15 min of prep and 0 min of cooking. That yields 1½ cups.
What do you need to make salsa verde?
6 ingredients, starting with 2 cups flat-leaf parsley, chopped, 3 tablespoons capers, 4 anchovy fillets. The full list with quantities is on this page.
How do you start salsa verde?
Soak the bread: Soak the bread in red wine vinegar and squeeze out the excess.
How do you know when salsa verde is done?
Rest. Let it sit 30 minutes so the flavors settle before serving.
What is the most common mistake with salsa verde?
Make it the same day. Parsley sauce goes army-green and dull by tomorrow.
Can you make salsa verde ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a sauce that reheats well.

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Quick answer

What can I use instead of dry white wine in a recipe?

Replace dry white wine with an equal amount of chicken stock plus 1 teaspoon of lemon juice or white wine vinegar per 1/2 cup. Dry vermouth is a straight 1:1 swap, and for risotto, stock plus a splash of vinegar works perfectly.

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