From Nancy Silverton's kitchen · Osteria Mozza, Los Angeles
blend · herb sauce
★ STARRED KITCHENMozza Italian Salsa Verde
From an award-winning kitchen
Ratio
RED WINE VIN 30OLIVE OIL 120
Ingredients
- PARSLEY60 g
- CAPERS20 g
- ANCHOVY16 g
- GARLIC10 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 and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.
Originally published as Mozza Italian 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 Nancy Silverton / Osteria Mozza (published as “Mozza Italian Salsa Verde”). Full citation lives in Provenance.