Spicy green sauce

Salsa verde piccante

Spicy green sauce

Spicy green sauce is a basic seasoning, made with fresh parsley, garlic and chilli.

It is a variant of green sauce and is used as an accompaniment to boiled meats. Also good for seasoning spaghetti or served on bruschetta.

  • Preparation 20 Minutes
  • Total Time 20 Minutes
  • Portions 4 People
  • Calories / Por. 180 kcal


  • 100gr parsley
  • 4 anchovy fillets in oil
  • 2 cloves of garlic
  • 1 chili pepper
  • extra virgin olive oil
  • salt


  1. Wash the parsley, dry it, remove the leaves. Peel the garlic, cut it in half and remove the soul. Cut the chilli into 2 and remove the seeds.
  2. Transfer all the ingredients into a mixer, add a little oil and operate it intermittently, or with the pulse function, to avoid overheating and oxidizing the parsley. Work the ingredients until you get a homogeneous sauce. Finally add the salt and, if necessary, another extra virgin olive oil and blend again.
  3. Let the sauce stand once ready for at least 2 hours before serving.


You can keep the green sauce in the fridge, covered with extra virgin olive oil, for 10 days in an airtight container.


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Salsa verde

Green sauce

The green sauce is a basic condiment, made with fresh parsley, yolk, anchovy garlic and capers. It is especially used as an accompaniment to boiled and fish dishes, but it is also excellent for dressing spaghetti or served on toasted bread.

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