Italian Salsa Verde

Ingredients for Italian Salsa Verde

• 4 (3 1/2 x 3 1/2-inch) slices white sandwich bread, crusts removed

• 2 tablespoons white wine vinegar

• 4 cups (packed) fresh Italian parsley leaves (from about 2 large bunches)

• 350ml extra-virgin olive oil

• 15 cornichons* (scant 120ml )

• 5 anchovy fillets

• 40g drained capers

• Fine sea salt

• *Tiny, brine-packed French pickles

• available at some supermarkets and at specialty foods stores.

How to make Italian Salsa Verde

Place bread slices in medium bowl. Pour vinegar over and let stand until bread softens, about 15 minutes.

Transfer bread mixture to processor; add next 5 ingredients and process until almost smooth. Transfer salsa to medium bowl. Season with sea salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover; refrigerate. Let stand at room temperature 1 hour; rewhisk before using.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.