• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • Γ—

    This post may contain affiliate links Β· This blog generates income via ads

    ITALIAN SALSA VERDE (parsley green sauce recipe)

    Italian salsa verde is a traditional sauce originally served along with boiled meats and fish, but merely spread on bread crostini and pecorino cheese is so good as well! The traditional recipe wants white vinegar, but I prefer to use the juice and the peels of a lemon. In this way, the taste of the salsa verde will be more delicate!

    ITALIAN SALSA VERDE (parsley green sauce recipe)

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    A simple action to help the growth of this blog. πŸ™‚

    • 1 bunch (60 g) of parsley
    • 3 cloves of garlic
    • 1 egg
    • 3 anchovies in oil
    • 1 tbsp capers
    • 1 oz (30 g) soft inside of ciabatta bread
    • 15 oz (200 g) extra-virgin olive oil
    • 1 lemon (alternatively, 1 tbsp of white vinegar)
    • 1 pinch white pepper
    • to taste table salt

    ITALIAN SALSA VERDE (parsley green sauce recipe)

    FIRST STEPS

    First of all, boil the egg until hard boiled, then peel it. After that, rinse the parsley and discard the tougher parts of the stems. Now, grate the yellow part of the peel of the lemon and squeeze the juice. Eventually, pour all the ingredients into a blender and mix until obtaining a smooth and dense Italian salsa verde!

    ITALIAN SALSA VERDE (parsley green sauce recipe)

    SERVING THE ITALIAN SALSA VERDE

    Serve this delicious parsley sauce along with slow cooked, grilled or boiled meats and fish. Alternatively just spread it on lightly toasted Italian bread slices!

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    A simple action to help the growth of this blog. πŸ™‚
    ITALIAN SALSA VERDE (parsley green sauce recipe)

    TAKE A LOOK AT THIS

    vegetarian pie with lacinato kale and potatoes

    PRINTABLE VERSION

    ITALIAN SALSA VERDE (parsley green sauce recipe)
    Print
    ITALIAN SALSA VERDE (parsley green sauce recipe)
    Prep Time
    15 mins
    Total Time
    15 mins
     
    Italian salsa verde is a traditional sauce originally served along with boiled meats and fish, but merely spread on bread crostini is so good as well! The traditional recipe wants white vinegar, but I prefer to use the juice and the peels of a lemon. In this way, the taste of the salsa verde will be more delicate!
    Servings: 8
    Author: Filippo Trapella - philosokitchen.com
    Ingredients
    • 1 bunch of parsley 60
    • 3 cloves of garlic
    • 1 tbsp capers
    • 3 anchovies in oil
    • 1 egg
    • 1 oz soft inside of ciabatta bread (30 g)
    • 15 oz extra-virgin olive oil (200 g)
    • 1 tbsp lemon (alternatively 1 tbsp of white vinegar)
    • 1 pinch white pepper
    • to taste table salt
    Instructions
    1. FIRST STEPS
      First of all, boil the egg until hard boiled, then peel it. After that, rinse the parsley and discard the tougher parts of the stems. Now, grate the yellow part of the peel of the lemon and squeeze the juice. Eventually, pour all the ingredients into a blender and mix until obtaining a smooth and dense Italian salsa verde!
    2. SERVING THE ITALIAN SALSA VERDE
      Serve this delicious parsley sauce along with slow cooked, grilled or boiled meats and fish. Alternatively just spread it on lightly toasted Italian bread slices!

    ITALIAN SALSA VERDE (parsley green sauce recipe)

    « SMOKED SALMON TARTINE with asparagus butter and crumbled almonds
    BOTTARGA SPAGHETTI with lemon zests and bread crumbles »

    Reader Interactions

    Comments

    1. David from Malta says

      April 15, 2020 at 12:32 pm

      I have been looking for this exact recipe for ages. My late wife used to make it on her mother's recipe, and it was a firm family favorite usually spread on crusty sourdough bread. Its keeping quality was very poor, it never lasted more than a day in the fridge!
      Thank you.

      Reply
      • Filippo Trapella says

        April 15, 2020 at 12:48 pm

        Thanks for your words David!

        Happy cooking
        F.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me β†’

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Β© 2020 Brunch Pro on the Brunch Pro Theme