Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: 400 ml
Cuisine: Latin
Ingredients: 100 g Parsley; 60 g Bread; 20 ml White Wine Vinegar; 150 ml Olive Oil; 5 g Garlic; 50 g Capers; 40 g Anchovy; 5 g Sugar; 5 g Salt

Independent adaptation of a publicly published Enrico Crippa recipe. Not affiliated with, sponsored by, or endorsed by Enrico Crippa.

Salsa Verde from a three-star kitchen.

Ratio

White Wine Vinegar 20 mlOlive Oil 150 ml

Ingredients

Parsley — 100 g
Bread — 60 g
White Wine Vinegar — 20 ml
Olive Oil — 150 ml
Garlic — 5 g
Capers — 50 g
Anchovy — 40 g
Sugar — 5 g
Salt — 5 g

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Enrico Crippa works in Piedmontese / Italian fine dining at Piazza Duomo; credentials include Michelin 3* (Piazza Duomo, Alba).

Originally published as Salsa Verde (Acciuga al Verde).

Adapted from a Enrico Crippa recipe (Enrico Crippa / Reporter Gourmet).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Enrico Crippa / Reporter Gourmet (published as “Salsa Verde (Acciuga al Verde)”). Full citation lives in Provenance.