Salsa verde (Italian green sauce)
Non-vegetarian
Salsa verde
A sharp, hand-chopped sauce of parsley, capers, anchovies and garlic bound with vinegar-soaked bread and olive oil — the classic partner for boiled meats.
Salsa verde (Italian green sauce) is an Italian sauce from Italy, ready in about 45 minutes and made with parsley, capers and anchovies. It serves 8 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 0 min
- Rest
- 30 min
- Total
- 45 min
- Serves
- 8
- Level
- Easy
- Calories
- 117
Method
Step 1
Tear the bread into a small bowl, sprinkle with the vinegar and leave to soften.
How it looks · Photo: Klaus Nielsen on Pexels Step 2
On a board, finely chop the parsley (opens in a new tab), capers (opens in a new tab), anchovies (opens in a new tab) and garlic (opens in a new tab) together with a large knife, rocking it back and forth until everything is very fine but not a purée.
How it looks · Photo: RDNE Stock project on Pexels Step 3
Squeeze the bread lightly, crumble it into the herbs and chop briefly to combine. Transfer to the bowl and stir in the olive oil (opens in a new tab) and salt (and the mashed yolk, if using) to make a thick, spoonable sauce.
- 3 min
How it looks · Photo: RDNE Stock project on Pexels Step 4
Leave for 30 minutes so the flavours mingle, then taste and add a few drops more vinegar if it needs sharpening.
About this dish
- Origin
- Piedmont and Lombardy, Italy · Commonly attributedGreen herb sauces are made across Europe (France, Spain, Germany); this is the northern Italian version served with bollito misto.More food from Italy
- Dish
- Lunch · Dinner · Sauces · Condiments, chutneys & relishes
- Cooking method
- Raw, No-cook
- Taste
- herby, tangy, salty, garlicky
- Diet
- Pescatarian · Dairy-free · No nut ingredients · Keto-style · Low-carbWithout the optional extras: Egg-freeWith the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
All labels
Pescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb - Good for
- Make-ahead
- Cook more with
- Parsley · Capers · Anchovies · White bread · Wine vinegar · Garlic
- Techniques
- Knife skills
Allergens
- May contain: Milkfrom white bread
- Contains, can be adapted: Eggsfrom white bread, egg
- Contains, can be adapted: Fishfrom anchovies
- Contains: Wheatfrom white bread
- Contains: Glutenfrom white bread
- May contain: Soyfrom white bread
- May contain: Sesamefrom white bread
- May contain: Sulphitesfrom wine vinegar
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
117 kcal per serving
Calculated1 serving ≈ 25 g · recipe makes 8
Where the energy comes from
- Protein 3%
- Carbohydrate 8%
- Fat 89%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 117 kcal | 466 kcal |
| Protein | 1 g | 3.8 g |
| Carbohydrate | 2.3 g | 9.1 g |
| Net carbohydrate | 2 g | 7.9 g |
| Sugars | 0.3 g | 1 g |
| Added sugars | 0 g | 0 g |
| Fibre | 0.3 g | 1.2 g |
| Fat | 11.7 g | 46.8 g |
| Saturated fat | 1.6 g | 6.6 g |
| Trans fat | — | — |
| Cholesterol | — | — |
| Sodium | 174 mg | 694 mg |
| Salt equivalent | 0.4 g | 1.7 g |
Vitamins & minerals per serving
- Potassium
- 44 mg
- Calcium
- 17 mg
- Iron
- 0.6 mg
- Magnesium
- 5 mg
- Vitamin A (RAE)
- 21 µg
- Vitamin C
- 7 mg
- Vitamin D
- —
- Vitamin B12
- —
- Folate (DFE)
- —
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: egg.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Chopping by hand keeps a lively texture; a food processor works if you pulse briefly.
Common mistakes
- Blitzing everything to a smooth purée — the sauce should be finely chopped with texture.
Serve with
- Bollito misto or poached chicken
- Grilled fish or boiled potatoes
- Spooned over hard-boiled eggs
Food safety
- Raw garlic or herbs kept under oil can support botulism if left at room temperature. Refrigerate and use within the stated time; never store at room temperature.
Storage
- Refrigerate in a covered jar for up to 3 days; the colour dulls over time.
Variations
- Sauce verte (France): French versions add tarragon, chervil and Dijon mustard.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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