Salsa verde

Ingredients

• 1hard-boiled egg yolk
• 1 tablespoonchopped parsley
• 50 gbread crumb, soaked in water and squeezed dry
• 1 teaspoon (or 2)anchovy paste (or crushed anchovies)
• 1 tablespoonwhite wine vinegar
• 70 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Mash the yolk

   Mash the hard-boiled egg yolk in a bowl. Mix in the sieved, squeezed bread crumb, parsley and anchovy paste, then gradually drizzle in the oil, stirring until the sauce reaches the consistency you want.

2. 2

   Season the sauce

   Stir in the vinegar, then season with salt and pepper to taste.

What is Italian salsa verde?

Italian salsa verde is a herb-based sauce traditionally served alongside fish or boiled meat. It is different from Mexican salsa verde: this version is built around parsley, olive oil, vinegar and savoury additions.

Here, egg yolk and soaked bread give the sauce body, while anchovy adds depth. The result is quick to make and easy to adjust for a spoonable or thicker texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 2g protein, 6g carbs, 19g fat.

Olive oil supplies most of the energy and fat, while the bread crumb contributes most of the carbohydrates. Egg yolk and anchovy add a little protein. Serve a modest spoonful with fish or eggs and vegetables to make a more balanced plate.

The ingredients that build the sauce

Parsley: use it freshly chopped for a lively herbal flavour. A tablespoon gives the sauce its green character without overwhelming the other ingredients.

Bread and yolk: the squeezed bread crumb thickens the mixture, and the mashed yolk helps bring the oil into a cohesive sauce.

Anchovy: a teaspoon of paste is convenient, while two crushed anchovies make a suitable alternative. Both add saltiness and savoury flavour.

Adding the oil gradually

Slow drizzling: add the olive oil little by little while mixing, rather than pouring it in all at once. This gives you better control over how thick and smooth the sauce becomes.

Texture check: stop when the sauce is easy to spoon but still holds some body. If it seems too thick, loosen it with a little more oil, added gradually.

Balancing the seasoning

Vinegar: stir it in after the oil to bring a sharp note to the rich, savoury mixture. Taste before adding salt, since anchovy paste or crushed anchovies can already be salty.

Pepper: add it to taste at the end, so its warmth stays distinct from the parsley and vinegar.

Serving it well

Fish and meat: spoon the sauce over cooked fish or boiled meat just before serving, or offer it at the table so everyone can choose how much to add.

Eggs: it also suits cold poached eggs, where the herb and vinegar notes cut through the mild flavour. Serve it alongside rather than heating the sauce.

Making it ahead

Fresh preparation: the method is brief, so you can make the sauce close to serving time and adjust the consistency after mixing.

Before serving: if the mixture has thickened while standing, stir it well and check the seasoning. Keep it covered and chilled if preparing it in advance.

Recipe notes & tips

• Squeeze the soaked bread crumb firmly so excess water does not thin the sauce.
• Sieve the bread crumb before mixing to help keep the texture even.
• Mash the yolk thoroughly before adding the other ingredients.
• Drizzle the olive oil in slowly and stop when the consistency suits your dish.
• Taste the sauce before adding salt, especially when using anchovy paste.

Variations

• Use whole anchovies: crush two anchovies in place of the teaspoon of paste.
• Make it sharper: add the vinegar gradually and taste as you go.
• Coarser texture: leave the bread crumb unsieved for a less uniform sauce.
• Serve with vegetables: spoon it over boiled vegetables as another savoury accompaniment.

Common mistakes to avoid

• Adding all the oil at once: it is harder to control the texture, so drizzle it in gradually.
• Leaving the bread too wet: excess water can make the sauce thin, so squeeze the crumb well.
• Over-salting: anchovy is already salty, so taste before seasoning.
• Adding too much vinegar: stir it in and taste before adding more.
• Making the sauce too thick: add any extra oil slowly while mixing until it loosens.

How to store

Keep the salsa verde covered in the fridge and use it within 1–2 days. Stir before serving; do not reheat it, as it is best served cold or at room temperature.

Frequently asked questions