Salsa Verde

Photo: Brown Cannon III

This garlicky, herby Italian sauce is a classic with roast beef. Although using a mortar gives the sauce a nice coarse texture, you can also make it in a food processor.


This recipe goes with Grass-Fed Top Round Roast

Yield: Makes about 2 1/2 cups (serving size: 2 tbsp.)
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 85%
  • Protein: 1.7g
  • Fat: 12g
  • Saturated fat: 2g
  • Carbohydrate: 3.1g
  • Fiber: 0.5g
  • Sodium: 180mg
  • Cholesterol: 33mg


  • 1/2 cup fine dried bread crumbs
  • 6 tablespoons red wine vinegar
  • 9 salt-packed anchovy fillets, rinsed; or oil-packed
  • 2 garlic cloves
  • 6 tablespoons salt-packed capers, soaked in water and drained, or rinsed brined capers, divided
  • Yolks from 3 hard-cooked large eggs
  • 1 tablespoon plus 1 tsp. canned tomato paste
  • 2 1/4 cups packed roughly chopped flat-leaf parsley leaves
  • About 1 cup extra-virgin olive oil


  1. 1. Stir bread crumbs and vinegar together in a small bowl and let sit 5 minutes.
  2. 2. Pound anchovies, garlic, and 4 tbsp. capers into a paste in a mortar. Add egg yolks and tomato paste, then parsley, and pound to mix. Pound in bread crumbs. Stir in enough oil to make a thick sauce. If using a food processor, whirl soaked bread crumbs with anchovies, garlic, 4 tbsp. capers, the yolks, tomato paste, and parsley; then drizzle in the oil.
  3. 3. Turn into a bowl and top with remaining 2 tbsp. capers.
  4. Make ahead: Up to 1 week, chilled, with plastic wrap pressed against surface.
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