Salsa verde has countless variations around the world. In the Piedmont region of Italy, where it’s known as bagnet vert, the recipe calls for a piece of stale bread, crumbled and soaked in water or vinegar (think of panzanella). Other recipes include boiled egg yolks. These ingredients bulk up the sauce and cut its tanginess. Farther south, a likely addition to salsa verde will be hot chili pepper. Although I’m a fan of the anchovy, I omit it from my version of green sauce. I like the fresh zing of just the pure greens. In the cucina piemontese, bagnet vert typically accompanies meats that have been used to make broth and, after having been boiled, have little left to entice the taste buds. I serve salsa verde with grilled chicken, pork chops, or even as a dip for crudités.
85 grams (one small handful) salt-packed capers, rinsed thoroughly
1 garlic clove (optional)
1 large handful each of fresh rucola and fresh parsley
200 mls circa (¾ cup) extra virgin olive oil
Place all the ingredients except the oil in a food processor. Pulse on high for several seconds until a paste forms. With the processor on low, slowly pour in the olive oil. The paste will become a thick sauce. This recipe makes about 1 cup of sauce. It keeps in the fridge for 5 to 7 days (store it in a glass jar if possible).