![](../ricettepag/basi/salsa_verde/salsa%2023.jpg) | Rinse and dry the parsley, then remove the stems, they are toxic |
![](../ricettepag/basi/salsa_verde/salsa%2024.jpg) | Chop finely the parsley |
![](../ricettepag/basi/salsa_verde/salsa%2025.jpg) | Add the parsley to the anchovies, add the capers rinsed and squeezed to dry, add the cucumbers |
![](../ricettepag/basi/salsa_verde/salsa%2026.jpg) | Add the lemon juice to the vinegar and spill into the blender after filtering |
![](../ricettepag/basi/salsa_verde/salsa%2027.jpg) |
![](../ricettepag/basi/salsa_verde/salsa%2028.jpg) | Add olive oil and blend until a homogeneous cream |
![](../ricettepag/basi/salsa_verde/salsa%2029.jpg) | condense with grated bread and blend again: the sauce must not be too fluid, but creamy. Control acidity and add salt |
![](../ricettepag/basi/salsa_verde/salsa%2030.jpg) | put the sauce into a sealed box for avoiding it to become black before using |