From Michael Tusk's kitchen · Quince, San Francisco
blend · herb sauce
★ STARRED KITCHENCotogna Salsa Verde
From an award-winning kitchen
Ratio
RED WINE VIN 30OLIVE OIL 120
Ingredients
- PARSLEY60 g
- CAPERS20 g
- ANCHOVY12 g
- GARLIC5 g
- RED WINE VIN30 ml
- OLIVE OIL120 ml
- SALT3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Italian-Californian chef of Michelin three-star Quince in San Francisco; James Beard Outstanding Chef 2026. Also Cotogna; produce-driven tasting menus with Italian technique.
Originally published as Cotogna Salsa Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Michael Tusk / Cotogna Italian salsa verde (published as “Cotogna Salsa Verde”). Full citation lives in Provenance.