PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Cotogna Salsa Verde

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

Michael Tusk's Cotogna Salsa Verde, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Olive Oil 120 ml
Red Wine Vinegar 30 mlOlive Oil 120 ml

Ingredients

  • Parsley — 2 cups packed (60 g)
  • Capers — 2 Tbsp (20 g)
  • Anchovy — 3 fillets (12 g)
  • Garlic — 1 clove
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Salt — to taste

Method

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

Companion jar

Cotogna Salsa Verde 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

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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.

Adapted from a Michael Tusk recipe (Michael Tusk / Cotogna Italian salsa verde).

More from this kitchen

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 — 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 Michael Tusk / Cotogna Italian salsa verde (published as “Cotogna Salsa Verde”). Full citation lives in Provenance.

Companion jar