Italian Salsa Verde

America's Test Kitchen Cooking School       Classic Sauces

Salsa Verde

• Ingredients

• 1 Slice white sandwich bread *
• ½ Cup extra-virgin olive oil * *
• 1 lemon
• 2 Cups lightly packed fresh Italian parsley leaves * * *
• 2 anchovy fillets * * * *
• 2 Tablespoons drained capers
• 1 Small garlic clove
• ⅛ Teaspoon table salt

Tools

• Toaster
• Cutting board
• Chef’s knife
• Food processor
• Rubber spatula
• Liquid measuring cup
• Measuring spoons

• 1. Juice 1 lemon to obtain 2 tablespoons.
• 2. Wash and dry 2 cups parsley.
• 3. Drain 2 tablespoons capers to remove all liquid.
• 4. Peel and mince 1 small garlic clove. You should have ½ teaspoon.

Prepare Bread

• 5. Toast 1 slice white sandwich bread in toaster at low setting until surface is dry but not browned, about 15 seconds.
• 6. Remove crust.
• 7. Cut bread into rough 1/2-inch pieces. You should have about 1/2 cup.

Make Sauce

• 8. Process bread pieces, ½ cup extra-virgin olive oil, and lemon juice in food processor until smooth, about 10 seconds.
• 9. Add parsley, 2 anchovy fillets, capers, garlic, and 1/8 teaspoon salt.
• 10. Pulse until mixture is finely chopped (mixture should not be smooth), about five 1-second pulses.
• 11. Scrape down bowl with rubber spatula after 3 pulses.
• 12. Transfer mixture to small bowl and serve.

Total Time: 15 minutes
Preparation Time: 15 minutes
Active Cooking Time: 0 minutes
Yield: Generous 3/4 cup
Make Ahead: 2 days in refrigerator
Difficulty: Easy