# What is Italian salsa verde? Canonical: https://zestasy.com/wiki/italian-salsa-verde/ Section: Zestasy Wiki > Food · Updated: 2026-10-13 · Publisher: Zestasy *Zestasy Wiki: our reference answers. Checked for facts and sources; less curated than the magazine.* Italian salsa verde is an uncooked green sauce built on flat-leaf parsley, with capers, garlic, a little vinegar, olive oil and often bread soaked in vinegar to give it body. It is sharp, salty and herby, traditionally served with boiled meats, and just as good spooned over potatoes, eggs, beans and grilled vegetables. It has nothing to do with the Mexican salsa verde made from tomatillos and green chillies. Salsa verde is the sauce that makes plain food taste deliberate. A bowl of boiled potatoes, a few soft eggs, a tray of grilled courgettes: add a spoonful and suddenly it is a dish. It is also a beautifully thrifty idea, a way of turning a handful of herbs and a heel of bread into something vivid. ## What goes in The [green sauce entry on Wikipedia](https://en.wikipedia.org/wiki/Green_sauce) lists the Italian version as including parsley, vinegar, capers, garlic, onion, anchovies, olive oil, hard-boiled egg yolks and possibly mustard, with bread soaked in vinegar added in some regions. In Piedmont and Lombardy the sauce is called *bagnetto verde*, and it is a classic partner for *bollito misto*, the mixed boiled meats of the north. Every family edits that list. At its heart, though, it is: - **Flat-leaf parsley**, lots of it, as the base. Some cooks add basil, mint, a little tarragon or rocket. - **Capers**, for salty sharpness. Rinse salted ones well (see [salted versus brined capers](https://zestasy.com/wiki/salted-vs-brined-capers/)). - **Garlic**, a small amount, as it gets louder as the sauce sits. - **Vinegar or lemon**, for acidity. - **Bread**, crustless and soaked in a little vinegar, then squeezed. It gives body and softens the edges. - **Extra virgin olive oil**, to bring it together. Anchovies are traditional in many versions. For a vegetarian sauce, leave them out and lean a little harder on the capers and a few chopped green olives for salty depth. Cooked egg yolk, mashed in, adds creaminess. ## How to make it By knife or mortar gives the best texture, slightly rough with distinct bits. A food processor is quicker; pulse rather than blend so it does not turn to purée. 1. Soak a slice of crustless bread in a little vinegar, then squeeze it out. 2. Finely chop the parsley and any other herbs, with the capers and garlic. 3. Mash in the bread (and egg yolk, if using). 4. Stir in olive oil until it is loose and spoonable, and adjust with more vinegar or lemon, salt and pepper. Taste it on whatever you are serving it with, not from the spoon. It should be bright, sharp and salty enough to wake up something plain. ## Mexican salsa verde is a different sauce The name is identical; the sauce is not. Mexican [salsa verde](https://en.wikipedia.org/wiki/Salsa_verde) is a spicy green sauce made from tomatillos and green chillies, cooked, roasted or raw, and it is served with tacos, enchiladas, eggs and much more. Wikipedia notes that it is distinct from the parsley-based green sauces of medieval Europe. If a recipe mentions tomatillos or jalapeños, it is the Mexican one. If it mentions parsley, capers and vinegar, it is the Italian one. Other European kitchens have green sauces of their own. They are relatives, not twins. ## What to put it on Because the original partner is boiled meat, salsa verde is perfect with anything simple and a bit soft. Our favourites: - **Potatoes**, boiled or roasted, warm. - **Eggs**, jammy or hard-boiled, halved. - **Grilled and roasted vegetables**: courgettes, aubergine, peppers, cauliflower steaks. - **Beans and chickpeas**, warm, with a spoonful stirred through. - **Burrata or fresh mozzarella**, with bread. - **Grain salads and lentils**, as a dressing. - **Boiled or steamed greens**, as a sharp counterpoint. It is close kin to [gremolata](https://zestasy.com/wiki/gremolata/), which is drier and zestier and used as a scattering rather than a sauce. ## Keeping it Salsa verde is best on the day it is made, while the parsley is bright. It will keep for a day or two in the fridge with a thin layer of oil on top, but it darkens and the garlic gets stronger. Bring it back to room temperature and stir before using. ## FAQ ### Can we make salsa verde without bread? Yes. It will be thinner and more like a herb oil. Some cooks add more oil and a little mustard instead for body. ### Why did our salsa verde turn brown? The herbs bruised and oxidised, often from over-processing or sitting too long. Chop by hand, add acid near the end, and make it close to serving. ### Can we use curly parsley? It works, but flat-leaf parsley has more flavour and a better texture here. ### Is salsa verde the same as chimichurri? No, they are different sauces with different homes. They do share parsley, vinegar and oil, so they can stand in for each other in a pinch. ## Sources - [Wikipedia: Green sauce](https://en.wikipedia.org/wiki/Green_sauce) - [Wikipedia: Salsa verde](https://en.wikipedia.org/wiki/Salsa_verde) ## Related - [What is gremolata, and what do you put it on?](https://zestasy.com/wiki/gremolata/) - [What is the difference between salted and brined capers?](https://zestasy.com/wiki/salted-vs-brined-capers/) - [How do you grill vegetables on a barbecue without them falling apart?](https://zestasy.com/wiki/grilling-vegetables/) - [What is the best way to keep fresh herbs from wilting?](https://zestasy.com/food/storing-fresh-herbs/) - [How do you make eggs for dinner without it feeling like breakfast?](https://zestasy.com/food/eggs-for-dinner/) - [All Food answers in the Wiki](https://zestasy.com/wiki/#food)