Learn to make salsa verde without eggs, a vibrant sauce ideal for meats, fish, and vegetables, and a staple in Italian recipes.

Salsa Verde Without Eggs

Salsa verde without eggs is a delightful Italian sauce that brings a punch of flavor to any meal. In Piemonte, and beyond, no bollito misto is complete without this vibrant condiment! We present a lighter variation that’s equally rich in taste: egg-free salsa verde.

Made with fresh parsley, capers, anchovies, and stale bread, this version is perfect not only for accompanying boiled meats but also for enhancing other main courses like fish or vegetables, or even as a topping for bruschetta, best enjoyed with a fine red wine.

So easy and quick to make, egg-free salsa verde will captivate you with its intense aroma and color! This reimagining of a classic can’t be missing from your recipe collection.

How to Use Salsa Verde in Your Recipes

Here are a few ideas to incorporate this delicious sauce into your meals:

• Chicken with Salsa Verde
• Cured Tongue with Salsa Verde
• Roasted Cauliflower with Almonds and Salsa Verde

Ingredients

• 1 bunch of fresh parsley
• 2 tablespoons of capers
• 4 anchovy fillets
• 2 slices of stale bread
• 1 garlic clove
• Olive oil (as needed)
• Salt and pepper to taste

Instructions

1. Soak the stale bread in water for a few minutes, then squeeze out excess moisture.
2. In a food processor, combine parsley, capers, anchovies, soaked bread, and garlic.
3. Blend while gradually adding olive oil until reaching a smooth consistency.
4. Season with salt and pepper to taste, then transfer to a serving bowl.

Additional Information

Total Time: 15 min
Cuisine: Italian