Italian Salsa Verde (Easy Green Sauce Recipe)
This recipe for Italian Salsa Verde a traditional sauce from Northern Italy that will add zing to a variety of meat and vegetables. It's a simple, versatile sauce that's so delicious you'll want to lick the bowl!
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When I worked as a private chef, this Italian salsa verde was one of my staples. I served it with grilled meats, seafood and veggies at summertime dinner parties and everyone always asked for the recipe!
This simple herb-based sauce is SO easy to throw together. You can make this Italian salsa verde recipe in a food processor or blender for a smooth sauce (like salmoriglio), but I prefer the texture and flavor when the ingredients are chopped up and then mixed, or ground up in a mortar and pestle.
Salsa verde adds lots of bright, complex, herby flavors to your dishes and makes them come alive!
What is Italian salsa verde?
Salsa verde is a versatile sauce from Northern Italy that's typically served as a table condiment with a variety of meats and vegetables. It's also very easy to make!
"Salsa verde" translates to "green sauce" in Italian (as well as Spanish) and is a staple in Italian cuisine. Unlike Mexican salsa verde, which is made with tomatillos, onions, chillies and cilantro, this Italian parsley sauce is more similar to Argentine Chimichurri.
It typically contains a mixture of parsley, an acid like lemon or red wine vinegar and capers, as well as anchovies, which add depth and complexity. You can skip them if you want, but I highly recommend giving them a try. You might be surprised! They are barely noticeable, just like in caesar salad.
Love classic Italian sauces? Try my family recipe for homemade Marinara Sauce or this classic basil Pesto alla Genovese.
Why This Recipe Works
- Easy to make without any special equipment.
- Versatile condiment, it can be paired with all kinds of grilled, roasted or boiled meats and vegetables.
- A classic Italian staple recipe that can be used on many occasions!
Parsley- Fresh parsley is the main ingredient and base of Salsa Verde. Fresh, Italian flat-leaf parsley is preferred but curly parsley can be used too.
Capers- These add a tangy, briny element. Use non-pareil capers if possible for their delicate texture.
Anchovies- These little fish pack a punch of salty umami. Use anchovy fillets packed in good olive oil for the best flavor.
Garlic- Fresh garlic cloves provide a pungent kick. One garlic clove is usually sufficient, but feel free to add more!
Lemon Zest and Juice- Adds brightness and acidity. Fresh lemons are crucial!
Olive Oil- Use high-quality extra virgin olive oil for a smooth flavor.
Red Pepper Chili Flakes - To give the sauce a spicy kick. You can add more or less depending on your preference.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sharp knife or Italian Mezzaluna
- Cutting board
- Mixing bowl
- Mortar and pestle, food processor or an immersion blender (optional)
Step by Step Instructions
- In a bowl, mix the garlic, red pepper, lemon zest, lemon juice, red wine vinegar, capers and anchovies.
- Stir in the olive oil and parsley, then season to taste.
- Let sit for at least 20 minutes before serving. Serve at room temperature.
Tips for making italian salsa verde
- Taste your Salsa Verde as you go and adjust the seasoning to get the perfect balance of salty, tangy, and herby flavors.
- If you prefer a chunkier sauce, chop the ingredients by hand. For a smoother sauce, a food processor works well.
What to serve with italian salsa verde
Italian Salsa Verde is a rustic sauce that's incredibly versatile.
- Drizzle over rich meats like roast beef tenderloin a simple, cozy herb roasted chicken, marinated grilled lamb chops or these simple grilled lamb meatballs for a punch of flavor.
- Serve alongside freshly cooked seafood, like pan seared tuna or roasted fish, zesty marinated grilled shrimp, or simple pan seared scallops.
- Toss with roasted vegetables like roasted cauliflower or roasted potatoes and onions.
- Use as a dip for bread, raw vegetables, or even chips.
- Mix into pasta or grain salads for a zesty dressing, or use it as salad dressing with salad greens.
- Spread on sandwiches or burgers for an extra layer of taste.
How to store Italian salsa verde?
Italian salsa verde is best enjoyed on the same day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Salsa Verde FAQ's
If your Salsa Verde is too thick, you can thin it out by adding a bit more olive oil or a splash of water until you reach your desired consistency.
Italian salsa verde and chimichurri are actually quite similar, but there are some key differences. Both have a base of parsley, garlic, olive oil and an acid like vinegar or lemon juice.
Salsa verde is and Italian sauce and usually contains anchovies and capers. Chimichurri is an Argentinian sauce and usually contains oregano and chillies, but no anchovies or capers, so it's less briny and complex.
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Best Italian Salsa Verde
Ingredients
- 1 clove garlic finely minced or grated
- ½ teaspoon crushed red pepper
- 1 teaspoon grated lemon zest
- 4 tablespoons fresh lemon juice
- 1 tablespoon capers drained and rinsed under cold water, then roughly chopped
- 2 anchovy fillets minced, optional but highly recommended
- ¾ cup extra virgin olive oil
- ¾ cup Italian flat leaf parsley finely chopped
- Salt and pepper to taste
Instructions
- In a medium bowl, mix together the garlic, red pepper, lemon zest, lemon juice, capers and anchovies.
- Stir in the olive oil and parsley until combined, then season, taste and adjust as needed.
- Let sit for at least 20 minutes before serving to allow the flavors to meld. Serve at room temperature.
Notes
- Italian salsa verde is best enjoyed on the same day it’s made, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Taste your Salsa Verde as you go and adjust the seasoning to get the perfect balance of salty, tangy, and herby flavors.
- If you prefer a chunkier sauce, chop the ingredients by hand. For a smoother sauce, a food processor or blender works well.
"a dollop" hehehehe. Also, I want that open face egg sandwich in my normal face.
May I ask you did you comment on this specific page regarding the “Salsa Verde” recipe, or because you randomly chose it just to comment to Coley? I’m just curious thank you.
Oh, lordy. Having just gone through the whole gutted kitchen thing last year - I feel your joy of nearing completion. It is a dream come true but I hope that you did not make the same mistake that I did when I failed to install a commercial venting system. Learning to cook in a restaurant means that I cook hard. I've been known to warp Calphalon saute pans. It would have been well worth the additional 2 grand.
I hear you! I do the same thing, but we took it easy this time around because we don't plan on being here forever (or even close to that). It's all good enough without being over the top. When we settle into our "forever" home and I can design my "forever" kitchen, it will be an entirely different story. Just having gone through this process, there are already things I would do different in the future. Its a great learning experience for future kitchen designs!
I love this story! When we were still dating, my hubnsad used to make me Thai green curry. Except that it was so spicy it was pretty much inedible instead of using 2-3 TBS, he would put in the entire can of green curry paste. Yikes! It took me a while (read: a couple years) to convince him there was a better way to make green curry.
May I ask you did you comment on this specific page regarding the “Salsa Verde” recipe, or because you randomly chose it just to comment to Coley? I’m just curious thank you..
May I ask you did you comment on this specific page regarding the "Salsa Verde" recipe, or because you randomly chose it just to comment to Coley? I'm just curious thank you.
omg i hate runny egg yolks so badly *sets self on fire and jumps out the window*
Congrats on everything else, though!
Thanks! But seriously?! Runny egg yolks are the bessssstt!!
Amigo es usted mexicano?
I am not.