Italian salsa verde is one of those easy and quick sauces everyone should know how to make! The fresh and clean flavor of the herbs brightens up dinners from chicken to beef to seafood. It is also wonderful on pasta or crostini or you can mix it into a salad dressing to perk up your lettuce. Once you make it, you’ll wonder why you haven’t made this green sauce before.
I hope spring is treating you well. I am currently (as I write this), sitting outside in Florida while I visit my parents for Easter. It’s been a great trip, but I am still excited to share this recipe with you. I LOVE sharing recipes and I LOVE this green sauce, so even in Florida on vacation I’ve got tell you all about it. 🙂
Green, herb-based sauces are popular all over, from chimichurri to pesto to green goddess dressing to aji verde and more! There are all sorts of variations in the herbs and the flavorings to make each particular green sauce. I have a few here on my site and hope to post more as time goes on!
What do you need?
- Parsley – I like to add a little basil also, but stick with mostly parsley.
- Capers – A little hit of salt and acid along with their own yummy flavors!
- Anchovies – Go for the fillets instead of anchovy paste.
- Garlic/Onion – I like a spring onion and enough garlic to keep things interesting.
- Olive oil – Use a fruity and flavorful extra virgin olive oil.
How to make this
To make Italian salsa verde, add parsley, basil, capers, anchovies, scallions, garlic, olive oil, and lemon juice to a food processor and pulse until the sauce is well chopped.
That’s basically it! I often have tips and tricks for my recipes in this section, but this recipe is just add and chop and eat.
About all I can say is that you should use a well flavored extra virgin olive oil, good and fresh herbs, and that I prefer the anchovies which are packed in oil and come in a little glass jar. I like the flavor of them and you can store them easily in the fridge since they’re in a jar with a lid instead of in a little tray.
Can you freeze it?
Yes, you can.
Pour the sauce into freezer bags and lay them flat, or portion it into sealable containers, or into ice cube trays (and then transfer the frozen cubes to a sealed bag). Once it is frozen, and well sealed, it will last up to 2 months.
How to use it
This is a wonderful and versatile condiment which is great paired with all sorts of dishes! Here are few ways I like to enjoy it.
- With grilled or roasted vegetables
- On roasted chicken, steaks, and other meats
- On salmon, shrimp, and other simply cooked seafood
- Mixed into salad dressing
- Tossed with pasta
- Spread onto toasted bread for crostini
If you try my recipe for Italian Salsa Verde, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
– Happy Eating, Annemarie
Italian Salsa Verde
- 2 cups packed fresh parsley leaves
- 1/2 cup packed fresh basil leaves
- 2 tbsp capers
- 2 anchovy fillets
- 1 scallions, roughly chopped
- 1 clove garlic, chopped
- 2 tbsp lemon juice
- 1/2 cup extra virgin olive oil
- kosher salt and black pepper, to taste
- Add all ingredients to the bowl of a food processor.
- Pulse until the sauce is as smooth as you like it.
- Taste and adjust the salt and pepper as needed.
- Storage: The sauce can be stored in the refrigerator for 3-4 days or in the freezer well sealed for up to 2 months.
- Blender: You can also make it in a blender. If you use a blender the sauce will be more finely chopped and emulsified. Also, you may need a little more olive oil depending on the shape of your blender container.