Italian Salsa Verde (Green sauce)

If I had to choose one sauce to have with my proteins for the rest of my life, I reckon it would be the Italian salsa verde - or possibly the similar South American chimichurri - it works very well with a simple grilled protein.

Punchy & bold, it's made from fresh herbs, garlic, lemon, capers and anchovies, it's a vibrant green sauce that truly elevates all proteins - it even pairs well with fish - or even vegetables.

This isn't a cooked sauce either; the ingredients are all raw; so it's quick to put together. You can totally make it in a mini food processor or if you like a more rustic vibe run your knife through the ingredients a few times.

What is salsa verde?

There's a few types of salsa verde; this recipe is for the Italian version.

It's a green sauce made from parsley - and other herbs, if desired - along with flavour makers like capers, garlic and lemon.

How to use salsa verde?

Use salsa verde on grilled proteins like steak, chicken or fish, or even with your vegetables. It works well as a dip on a cheese board, but you might like to dial the garlic back a little for that.

Here's some other ideas for using the sauce:

• Drizzled over poached, scrambled or fried eggs.
• As a sandwich spread.
• Combined with a grain or pasta, like you would with pesto.
• Grilled, roasted or steamed vegetables.

What you need to make salsa verde

You need one of the following:

• Immersion blender and a blending jug
• Mini food processor
• Or as a fallback, a sharp knife and a chopping board

Salsa verde ingredients

• Parsley is the backbone of the sauce. You can use other soft, green herbs such as basil or mint (see below) but the sauce should be predominately parsley.
• Anchovies - only need a couple, and they don't taste fishy. Leave them out if you'd prefer.
• Capers - baby or regular are fine. I prefer to use capers in brine rather than salted capers as it gives me better control over the seasoning.
• Garlic
• Dijon mustard
• The zest and juice from a lemon.
• Extra virgin olive oil
• Salt and pepper to taste.

How to make salsa verde

Using a processor

1. Prepare - peel the garlic and coarsely chop it, and remove the parsley stems below the lowest leaves and then coarsely chop. If you're using any other green herbs, remove the stems and coarsely chop.

2. Process - add the garlic and parsley to an immersion blender jug or mini food processor bowl, along with the other ingredients (1), except for the salt and pepper. Pulse until you have a well combined sauce (2). I like a coarse sauce, but do what works for you. Season with salt and pepper.

   

Using a knife

1. Prepare - using a sharp knife, slice the parsley, capers, garlic and anchovies.

   

2. Cross chop - bring the sliced ingredients together and cross chop to your desired consistency.

   

3. Mix - add the sliced ingredients into a bowl (1) and add the lemon zest and juice (or red wine vinegar), dijon, and oil (2). Stir well to combine (3).

   

How to make it using a knife?

Make sure your knife is sharp so that you don't bruise the herbs. Roll the herbs up together and then finely slice. Cross chop the herbs and set aside in a bowl. Chop up the garlic along with the capers and anchovies and then add to the bowl with the herbs, along with the lemon zest and EVOO.

Isn't this chimichurri? What's the difference?

Yes! It's very similar to chimichurri, however there are some differences...

Both of the sauces use parsley, extra virgin olive oil and garlic, along with salt and pepper.

Anchovies, really?

Leave them out if you want, but they don't taste fishy. They bring a lot of umami though, so you should use them unless you have a reason not to.

Italian Salsa Verde

5 from 1 votes

Sam Knight

Italian cuisine

Serves

Salsa Verde is a punchy and bold Italian green sauce made from parsley and other herbs along with capers and garlic. Goes perfectly with chicken, steak, fish and vegetables.

• 50g parsley, coarsely chopped stems removed below the first leaves. Optionally use other herbs, see note 1
• 2-3 anchovies optional but recommended
• 50g (2 tbsp) capers, drained use brined, see note 2
• 1-2 cloves garlic see note 3
• 1 tbsp dijon mustard
• Zest and juice of a lemon or 2 tbsp red wine vinegar
• 125ml (1/2 cup) extra virgin olive oil
• Salt and pepper, to taste

Steps

Using a processor

1. Prepare - peel the garlic and coarsely chop it, and remove the parsley stems below the lowest leaves and then coarsely chop. If you're using any other green herbs, remove the stems and coarsely chop.

2. Process - add the garlic and parsley to an immersion blender jug or mini food processor bowl, along with the other ingredients, except for the salt and pepper. Pulse until you have a well combined sauce. I like a coarse sauce, but do what works for you. Season with salt and pepper.

Using a knife

1. Prepare - using a sharp knife, slice the parsley, capers, garlic and anchovies.

2. Cross chop - bring the sliced ingredients together and cross chop to your desired consistency.

3. Mix - add the sliced ingredients into a bowl (1) and add the lemon zest and juice (or red wine vinegar), dijon, and oil (2). Stir well to combine (3).

Notes

1. Herbs - substitute up to 20g of the parsley with other green herbs such as mint (great with lamb), dill (great with fish) or basil.
2. Capers - use capers in brine and drain them. Capers in salt tend to be very salty and can over power the dish.
3. Garlic - garlic strength can vary as can the size of cloves. Use your judgement, and if you're not a fan of strong garlic try with just 1 clove to start and add another if needed.
4. Make ahead for the best results, give it half an hour for the flavours to meld.
5. When using a knife - Make sure your knife is sharp so that you don't bruise the herbs.