Green sauce: homemade is best!


Salsa Verde: homemade is best.

Olio Farchioni
5 from 2 votes
Green sauce is one of the best known classic cold sauces, ideal to accompany mixed boiled meats and many other meat dishes.
Prep Time 30 mins
Total Time 30 mins
Course Sauces
Cuisine Italian
Servings 4 people
Calories 150 kcal


  • 200 g parsley leaves
  • 60 g mixed pickled vegetables
  • 1 egg
  • 2 anchovies in oil
  • 100 g stale bread crumbs soaked in vinegar and squeezed
  • to taste salt
  • Extra virgin olive oil Il Casolare


  • Place the parsley leaves on a cutting board after washing and drying them carefully.
  • Add your pickles (pepper, gherkin, carrot and onion).
  • Drain two anchovies in oil, soak 100 g of breadcrumbs in vinegar then squeeze them. Add to the mix together with half a hard-boiled egg.
  • Finely chop everything
  • Move to a bowl
  • Season with salt and dilute with extra virgin olive oil
salsa verde ricetta olio farchioni-min

Green sauce is one of the best known classic cold sauces, ideal to accompany mixed boiled meats and many other meat dishes. Today Chef Massimo Infarinati will reveal the recipe you need to prepare it at home …

Parsley and olive oil are the main ingredients of our recipe.

The green sauce contains several ingredients.The main one is parsley, which of course needs to be very fresh:

  • the color of its leaves should be deep green

  • the leaves should not be wilted

  • … or have yellowish edges

Cut off the stems before chopping it, rinse it under plenty of running water and pat it dry.

Once all the ingredients have been chopped, the sauce will be diluted with excellent extra virgin olive oil. You don’t want your efforts to go to waste because of low-quality olive oil!  

Chef Infarinati selected Il Casolare Farchioni Natural Unfiltered Extra Virgin Olive Oil, bottled immediately after pressing. It is slightly fruity and very balanced, perfect for use with uncooked foods.

Green sauce: how to chop it

The green sauce ingredients should not be blended or mixed. There are several reasons for this:

  • The sauce should retain a somewhat firm texture, and not become mush.

  • The heat released by food processors alters the organoleptic properties of the ingredients.

  • Metal blades oxidize parsley, which will take on an unpleasant dark color and a slightly metallic taste.

If you feel up to it, Chef Infarinati advises to place all the ingredients on a cutting board and use a knife, holding the tip steady with one hand and cutting vigorously with the other.

If you are not sure about using a knife the traditional mezzaluna will be perfect for our purpose.

You got your tips, you can now watch our Chef’s video. Buon appetito! 

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