Salsa verde crostini: Tuscan green sauce with parsley and capers
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Salsa verde crostini
Salsa verde is a tangy green herb sauce, often served with boiled meats but delicious on its own, spread on crostini. Crostini are little appetizers you can invent yourself, depending on what’s in season and what you have in the house.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Cuisine: Italian
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegetarian
Ingredients
- 2 medium eggs, hard-boiled
- A medium bunch of parsley, leaves only (about 2 cups, chopped)
- 10–15 capers
- 1 garlic clove
- A little anchovy paste or 1 anchovy fillet (optional)
- Olive oil
- A splash of apple or wine vinegar
- Salt
- Thin slices of firm bread (Tuscan-style is best, but baguette will do)
Instructions
- In a food processor, blend the eggs, parsley, capers, garlic and anchovy (if using) into a smooth but not completely uniform paste.
- Stir in olive oil and a splash of vinegar, and add salt to taste.
- Toast the bread slices if you like, and spread with the salsa verde. It’s also great with boiled meats and other dishes.
This is a great appetizer! So fresh, green and yummy. People rave about it every time I make it.
Made this for an afternoon wine tasting for friends and it disappeared! There is already a request to make it again! Used the leftover sauce on some delicate homemade pasta and that was also a big hit.