Salsa Verde | Green Sauce

Salsa Verde is a flavorful, versatile Italian sauce traditionally served with Bollito Misto, Boiled Meats. The zesty sauce’s flavor varies by region to region, from Northern Italy all the way down to Sicily. I change the recipe’s acid depending on what I will be eating with the sauce. If it is fish, I use fresh lemon juice. For meats, on the other hand, I prefer white wine vinegar.

Receipt Date: June 13, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1/2 cup EVOO, add more if the sauce it too thick

1/4 cup Vinegar or Lemon Juice

3 tablespoons Capers in Brine, drained

2 tablespoons Breadcrumbs

2 cups Italian Parsley

1-2 Garlic Cloves, the more garlic the more piquant the sauce

2 Anchovy Filets, deboned

1/2 teaspoon Red Chili Pepper Flakes, to taste

Pinch of Sea Salt, to taste


Blitz 1 tablespoon EVOO, garlic, and anchovy in a food processor until a paste is formed.
Add the remaining ingredients, except the sea salt, and pulse until finely chopped.
Transfer to a bowl and season as desired with salt. Remember, the capers and anchovies are very salty, so taste as you go.
Keep refrigerated and consume within one week.

Additional Pairings

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