Salsa Verde

Name: Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: 180 ml
Cuisine: Latin
Ingredients: 40 g Parsley; 20 g Anchovy; 20 g Capers; 109.9 ml Olive Oil; 9.9 ml White Wine Vinegar

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

Salsa Verde from a starred kitchen.

Ratio

Olive Oil 110 mlWhite Wine Vinegar 10 ml

Ingredients

Parsley — 40 g
Anchovy — 20 g
Capers — 20 g
Olive Oil — 109.9 ml
White Wine Vinegar — 9.9 ml

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

Stelios Sakalis works in Italian / Greek-influenced at Pievano; credentials include Michelin 1* (Pievano, Castello di Spaltenna).

Adapted from a Stelios Sakalis recipe (Stelios Sakalis / Reporter Gourmet (lingua di Chianina)).

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 Stelios Sakalis / Reporter Gourmet (lingua di Chianina) (published as “Salsa Verde”). Full citation lives in Provenance.