Salsa verde

Time 30 minutes
Yields Makes 1 cup
Salsa verde

In a small bowl combine the bread pieces with the red wine vinegar. After the bread soaks up the vinegar, mash it into a paste.


Place the bread paste, garlic, anchovies, capers, cornichons, parsley and hard-boiled egg on a cutting board. Chop fine. Transfer the mixture to a mixing bowl, stir to combine thoroughly. Add freshly ground pepper to taste. (Do not salt.)


Add the olive oil a little at a time, stirring until the salsa takes on the consistency of a pesto. Refrigerate until ready to use. Makes 1 cup.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.