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Italian Salsa Verde

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  • Author: Cori Horton
  • Total Time: 15 mins
  • Yield: 1 cup 1x


Classic Italian “Green Sauce”, Sauce Verde or Italian Salsa Verde. A cold condiment, it’s often used as a dip for grilled meats and vegetables in warmer months.  Also, a favourite fast, fresh pasta sauce, when the weather is cold and you crave the fresh tastes of summer. Just blend and toss with fresh, hot pasta for an intense burst of big flavour.


Units Scale
  • 1/2 cup fresh, rough chopped flat parsley
  • 1/ cup fresh basil (leaves only)
  • 2 tablespoon of capers
  • 1 bunch (4 – 5 stalks) green onion, lightly chopped
  • 6 anchovy fillets
  • 1 clove of garlic
  • 1 tablespoon of lemon juice (or slightly less of red-wine vinegar)
  • 1/2 cup good, cold pressed olive oil


  1. Add parsley, basil, capers, green onion (rough chopped) anchovy, garlic, lemon juice and approximately 1/3 of your olive oil to your food processor. Blend while drizzling in the remainder of your olive oil to make a thick, slushy sauce.
  2. Reserve cold until needed. If you’re skipping the anchovies, add salt to taste.


Some skip the anchovies and opt for a pure plant based version. Others prefer more garlic. Once you try Italian Salsa a Verde, create it your taste. If using Italian Sauce a Verde for meats, I add a dash of Dijon mustard. This fresh herb sauce will keep in a sealed container in the fridge for about six days. For lamb, add a some rosemary or mint. Or change it up with a dash of sugar and sweet or smoked paprika. Italian Green Sauce is highly individualized according to region and taste.

  • Prep Time: 15 mins
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Italian