blend · herb sauce
★ STARRED KITCHENPrep 10 minOliverow Salsa
Independent adaptation of a publicly published Enrico Marmo recipe. Not affiliated with, sponsored by, or endorsed by Enrico Marmo.
From a starred kitchen.
Ratio
Ingredients
- Parsley — 100g prezzemolo
- Boiled Egg — 1 uovo sodo
- Anchovy — 15g acciughe sale
- Capers — 10g capperi
- Garlic — 2g aglio
- Red Wine Vinegar — 100g aceto rosso
- Breadcrumbs — 100g mollica GF
- Olive Oil — 100g EVO ligure
- Pine Nuts — 15g pinoli
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.
Companion jar
Oliverow Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 3 stars · 6 national awards
- Lagos Salsa VerdeNATIONAL AWARD WINNER
- Austin Salsa VerdeNATIONAL AWARD WINNER
- Olivestreet Salsa VerdeNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Enrico Marmo works in Ligurian / Menton at Balzi Rossi; credentials include Michelin 1* (Balzi Rossi).
Originally published as Salsa Verde.
More from this kitchenFAQ
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 — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Enrico Marmo / Reporter Gourmet (cappon magro vegetale) (published as “Salsa Verde”). Full citation lives in Provenance.