Salsa verde genovese (genoese parsley sauce)

This sauce, also called bagnetto, should not be confused with the salsa verde of Piedmont, as the Genoese salsa verde is more fragrant, delicate and more easily digestible. It is perfect for accompanying boiled meats (such as cappone at Christmas), cima or even with fish - in fact it’s one of the basic ingredients in capponmagro.


  • 1 large bunch of parsley;
  • 1 clove of garlic;
  • 5 green olives with the stones removed;
  • 30 g of capers;
  • the soft part of a bread roll soaked in vinegar;
  • a handful of pine kernels;
  • 1 salted anchovy;
  • 1 boiled egg yolk;
  • extra virgin olive oil;
  • lemon juice;
  • coarse salt;
  • pepper.

Crush the garlic with the salt, pine kernels and olives using a pestle and mortar (or a blender), then add the finely chopped parsley. Mix the ingredients well adding the olive oil little by little until you get a smooth and creamy consistency.
Finally add the lemon juice and season with salt and pepper to taste.

The recipes are taken from the guide “Dining in Genoa”, by M&R Comunicazione, available at the Tourist Information Offices