Salsa verde (parsley sauce)
Prep time
Cook time
Total time
Categories: Healthy, Quick and easy, Vegetarian *eliminate the anchovy, Gluten free, Dairy free
Salsa verde means green sauce and is a common sauce in many regions in Italy, particularly those which serve it as an accompaniment to bollito misto (mixed boiled meats). It generally consists of parsley with garlic, hard-boiled egg yolks, breadcrumbs, vinegar, salt, pepper and oil but can also include capers and anchovies (in Emilia-Romagna, Tuscany and Piedmont) or pickled onions, pine nuts and/or boiled potato (in Bologna). Whatever the combination, it is the perfect aromatic accompaniment to boost the flavour of meat and fish dishes.
Recipe type: Ricetta di base (Base recipe)
Cuisine: Interregional
Serves: 180 grams
  • 30 grams flat leaf parsley, leaves removed, washed and dried
  • 70 grams pine nuts, toasted
  • ½ shallot, ends and skin removed
  • 5 ml red wine vinegar
  • 1 anchovy fillet in oil, drained
  • 60 mls extra-virgin olive oil
  • pinch sea salt
  1. Heat a frying pan over medium heat. Add the pine nuts to toast them, shaking the pan occasionally to ensure they are evenly toasted (3 to 5 minutes).
  2. Place the shallot and anchovy into a food processor and blitz until finely chopped.
  3. Add the parsley and chop until coarsely chopped.
  4. Add the pine nuts, vinegar, 60 mls olive oil and a pinch of salt into the food processor and blitz until the sauce is still slightly chunky but the ingredients are well combined.
Recipe by Living a Life in Colour at