Salsa Verde Recipe

salsa verde

Alberto Peroli


  • 4 sprigs of fresh basil
  • 1 tablespoon white wine vinegar
  • Sprig of flat-leaf parsley
  • 2 garlic cloves, crushed
  • 2 anchovy fillets, chopped
  • 2 tablespoons capers
  • ½ cup plus 2 tablespoons (100 milliliters) extra-virgin olive oil

This dip is delicious served with toasted focaccia bread or pita crisps.


Tear the basil leaves from the stems and put in a food processor. Follow with the rest of the ingredients and blend for 1 minute.

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