As with Mexican style salsa, there really are no rules when it comes to Italian salsa. I’ve seen plenty of recipes that incorporate anchovies and capers, while others avoid them. Bread is another ingredient that is sometimes used and other times not. Salsa is a condiment and depending upon the application, the stronger, more contrasting flavors of salty, sour, or spicy could be used to offset or compliment another flavor in the dish.
I chose NOT to use anchovies, capers, or spicy peppers in my salsa verde. Instead, I favored citrus, copious amounts of oil, and a rustic style bread for substance. I was using the salsa verde as a spread for my confit of thigh and slow braised pork sliders, instead of barbeque sauce, aioli or pesto.
3 thick slices rustic bread, crusts left on
3 tablespoons Rice wine vinegar
1 cup Olive oil
1 clove Garlic
Salt to taste
Black Pepper to taste
1 whole bunch of Parsley
3 branches Tarragon
3 branches Marjoram
Cut your bread into small chunks and soak with the vinegar and olive oil in a shallow bowl for about 5 minutes. Mix and fold the bread so that it is completely saturated in the liquid and easy to pulverize in the food processor.
Take all the rest of your ingredients and the soaked bread mixture and place in a food processor. Pulse the mixture several times until all the ingredients are mixed well together and form loose paste.
Taste the salsa verde for seasoning and salt and pepper to taste.