Italian Salsa Verde

Name: Italian Salsa Verde
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (260 ml)
Cuisine: Mediterranean
Ingredients: 2 cups (60 g) Parsley; 2 Tbsp (20 g) Capers; about 4 fillets (16 g) Anchovy; 2 cloves Garlic; 2 Tbsp (30 ml) Red Wine Vinegar; 1/2 cup (120 ml) Olive Oil; to taste Salt

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

FINISHING SAUCE · GRILLED MEATS, FISH & EGGS

A finishing sauce for grilled meats, fish & eggs.

Silverton's finishing sauce for grilled meats, fish & eggs.

On the jar

SALSA VERDE

Method: blend
Yield: about 1 cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Red Wine Vinegar 30 mlOlive Oil 120 ml

Ingredients

Parsley2 cups (60 g)
Capers2 Tbsp (20 g)
Anchovyabout 4 fillets (16 g)
Garlic2 cloves
Red Wine Vinegar2 Tbsp (30 ml)
Olive Oil1/2 cup (120 ml)
Saltto taste

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.

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Companion jar

Italian 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 · 4 stars · 5 national awards

Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Originally published as Mozza Italian Salsa Verde.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Osteria Mozza).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Nancy Silverton / Osteria Mozza (published as “Mozza Italian Salsa Verde”). Full citation lives in Provenance.

Companion jar