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Salsa Verde

Yield Makes 1 1/4 cups


  • 1 tablespoon fresh breadcrumbs
  • 1 tablespoon sherry vinegar
  • 1 cup loosely packed fresh Italian parsley leaves
  • 1 cup olive oil, divided
  • 1/3 cup loosely packed fresh basil leaves
  • 1/3 cup chopped fresh chives
  • 1 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh oregano leaves
  • 1 tablespoon capers
  • 2 anchovy fillets
  • 1 teaspoon Dijon mustard
  • Salt
  • Freshly ground black pepper

How to Make It

  1. Soak breadcrumbs in sherry vinegar until very soft.

  2. Process parsley and 1/2 cup oil in a blender or food processor until smooth. Add breadcrumb mixture, basil, and next 6 ingredients; pulse until pureed. Add remaining 1/2 cup oil slowly, pulsing until well blended. Season to taste with salt and pepper. Adjust consistency with additional oil, if necessary.

Primo, Rockland, Maine