PANTRYFLEX

blend · herb sauce

★ STARRED KITCHENPrep 10 min

Mozza Anchovy Salsa Verde

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

Nancy Silverton's Mozza Anchovy Salsa Verde, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 30 ml, Olive Oil 180 ml
Red Wine Vinegar 30 mlOlive Oil 180 ml

Ingredients

  • Parsley — 2 cups (60 g)
  • Anchovy — 4 fillets (16 g)
  • Capers — 2 Tbsp (20 g)
  • Garlic — 2 cloves
  • Red Wine Vinegar — 2 Tbsp (30 ml)
  • Olive Oil — 3/4 cup (180 ml)
  • Pepper — 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

Mozza Anchovy 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:

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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.

Adapted from a recipe published by Nancy Silverton in Nancy Silverton 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 Nancy Silverton Italian salsa verde (published as “Mozza Anchovy Salsa Verde”). Full citation lives in Provenance.

Companion jar