Salsa Verde – Green Sauce

Bigeye tuna salsa verde – Quinn Dombrowski CC BY-SA 2.0

Salsa verde: With Italian, Spanish, French, Mexican and other variations. Using several different herbs among other ingredients.


1 cup Italian parsley, leaves only
2 tablespoons capers
1 garlic clove
1 anchovy filet
Red wine vinegar, to taste
1/2 cup extra virgin olive oil
1 slice white bread

How to make the Salsa Verde – Green Sauce:

Finely chop the parsley, capers, garlic, and anchovy, using a sharp knife. Put the mixture into a serving bowl and add olive oil and red wine vinegar. Adjust seasonings. Remove the crust from the slice of bread, and soak the bread in red wine vinegar. Then crumble the bread into sauce. (This is the poor man’s technique; the bread looks like pine nuts in the sauce! Instead you can add some chopped pine nuts!)

Serves 4

Salsa verde was originally known as bagnet verd, (the Piedmontese word for green sauce). Salsa verde is used for boiled meats or fish.

You can  make an appetizer by removing the yolks from hardboiled eggs and blending them with the sauce. Refill the eggs withe the salsa verde  and refrigerate before serving.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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