Italian Salsa Verde Recipe
Italian Salsa Verde is punchy, vibrant and herbaceous with a delicious depth of flavor from anchovies and capers. Tastes great on grilled or roasted fish, veggies, or meat.
How to Make the Best Italian Salsa Verde
This Italian Salsa Verde is a classic, vibrant green sauce that brings incredible freshness and punch to any dish. Unlike its Mexican counterpart made with tomatillos, Italian salsa verde relies on fresh herbs—primarily parsley—along with olive oil, capers, and anchovies to create a sauce bursting with bright, herbaceous flavor.
The beauty of this sauce lies in its versatility and simplicity. In just 15 minutes, you can whip up a batch that transforms everything from grilled fish and roasted vegetables to steak and crusty bread. The anchovies melt into the sauce, providing a savory depth that doesn’t taste fishy at all—they’re the secret ingredient that makes this sauce so irresistible.
Don’t be afraid to make this recipe your own by swapping some of the parsley for fresh basil, mint, or cilantro. The capers add a briny pop, while the lemon juice and zest keep everything tasting fresh and bright. This is the kind of sauce you’ll want to keep on hand in your refrigerator all week long.
Italian Salsa Verde
Italian Salsa Verde is punchy, vibrant and herbaceous with a delicious depth of flavor from anchovies and capers. Tastes great on grilled or roasted fish, veggies, or meat.
Ingredients
Italian Salsa Verde
Instructions
Italian Salsa Verde
- Place anchovies, garlic, olive oil, and lemon juice in a food processor, or use an immersion blender, and blend until well combined. Add lemon zest and fresh parsley and pulse repeatedly until combined but not too smooth.
- Stir in the capers.
- Add salt, pepper and chili flakes to taste. You want it to taste slightly salty.
Notes
- Feel free to substitute half of the parsley with basil, mint, or cilantro for a different flavor profile.
- The anchovies add depth and umami without making the sauce taste fishy. You can omit them for a vegetarian version.
- Store in an airtight container in the refrigerator for up to 1 week.
