In Italy, a popular version of salsa verde — basically, any tangy condiment built around fresh green herbs — is one thickened with vinegar-soaked bread. You can serve this sauce on pasta, but it’s more commonly eaten cold as a dip or spread.

Steps

1. Lay the bread on a plate and pour the vinegar over it so it’s evenly coated. Set aside to soak while you prepare the rest of the ingredients.
2. Peel the garlic clove, slice it, and put it in a mortar and pestle with a pinch of salt. Pound the garlic to a paste. Add half of the pine nuts and crush coarsely. Put the remaining whole pine nuts and the mixture of garlic and crushed pine nuts in a small mixing bowl.
3. Finely chop the herbs and add to the bowl along with the sugar, if desired.
4. Pull the interior of the bread away from the crust and squeeze out any excess vinegar, reserving the excess. Chop the bread (both crust and interior) and add it to the herbs and pine nuts.
5. Season with salt and pepper. Pour in the olive oil and reserved vinegar (to taste) and stir thoroughly. Serve at room temperature.