Dievole's blog

Salsa Verde Recipe with Tuscan capers
Salsa verde

Salsa verde

I use freshly collected Tuscan capers often in cooking as they add a nice kick to dishes. One of my favorite recipes which I like to keep in my refrigerator as a sauce is Salsa Verde, a parsley based sauce which is one of the sauces used with many Tuscan recipes. The street food Lampredotto  (a tripe sandwich) is served with salsa verde and a chili sauce. Bollito misto, a classic meal for Christmas has salsa verde, mayonnaise, olive oil, salt and pickled vegetables as condiments.

I recommend serving the salsa verde with a potato and green bean salad, either hot or cold in summer. When I make my stuffed hard boiled eggs, I mix the egg yolks with salsa verde instead of mayonnaise and then drizzle with some balsamic vinegar.

Salsa Verde recipe


  • 1 cup parsley leaves, no stems
  • 2 tbs capers, salt packed or in vinegar 
  • 2 garlic cloves
  • 2 anchovies, packed in oil
  • extra virgin olive oil
  • red wine vinegar
  • pine nuts
  • bread soaked in vinegar
  • hard boiled egg, minced


Mince the parsley, capers and garlic together.

Add the anchovy filets and mince until fine.

Place the mixture into a small bowl and add extra virgin olive oil. Add vinegar to taste.

The mixture should have a nice tang. The richer version also has pine nuts finely chopped and a piece of bread soaked in red wine vinegar and crumbled into the sauce.

One of my favorite versions adds a minced hard boiled egg to the sauce for additional richness.

(fresh capers)

(fresh capers)