Italian Salsa Verde

4/6/18: I’ve updated this old favorite with new pictures.


In terms of preparation, think pesto sans the basil and cheese.  It’s very easy and I hope you will enjoy it as much as I do.

According to Marcella Hazan in Essentials of Classic Italian Cooking, this is typically prepared as an accompaniment to bolito misto (boiled meats), but in the few years that I’ve been acquainted with this versatile sauce, I have also enjoyed it with steak, fish (as seen in my previous post), roast potatoes and best of all, as a salad dressing (in this case, I “loosen” the sauce by adding more lemon juice and olive oil).

I’ll post the recipe as published in the book, but I think it’s very flexible.  Allow your personal taste to dictate the proportions in the short ingredient list as I have learned to do.  I will advise, however, that you double the recipe because it keeps very well in the fridge.


Salsa Verde

  • 2/3 cup parsley leaves
  • 2 1/2 Tbsp capers
  • 6 flat anchovy fillets (you can omit but it changes the character of the sauce)
  • 1-2 cloves garlic, peeled
  • 1/2 tsp Dijon mustard
  • Juice of half lemon (more or less to suit your liking)
  • 1/2 cup extra virgin olive oil
  • Salt to taste

Just throw all the ingredients in the food processor and blitz.   I usually add the olive oil a little at a time–it’s what works for me.



Related Posts Plugin for WordPress, Blogger...


  1. Mmm, this is like an Italian chimichurri sauce! So versatile!


  1. […] Italian salsa verde is a parsley-based sauce that is typically used with boiled/grilled meats, similar to an Argentinian chimichurri sauce. In fact, it’s such a favorite in my home that I proudly featured it as one of my earliest posts. […]

  2. […] I mentioned in my previous post how happy my husband and I have been with the fish dishes at a local restaurant we’ve been frequenting lately.  The pleasure of eating consistently well-prepared fish has inspired me to deviate from the usual grilled or broiled salmon (that I serve at least once each week) to make room for something different.  This was what I made shortly before we left for our trip.  I let the fresh offerings at the market dictate what would end up on my plate:  pan fried trout with white bean purée, baby squash, wilted spinach all dressed with salsa verde (Italian parsley sauce, my recipe here). […]

  3. […] Click here for the base recipe for Italian Salsa Verde and the salad recipe is below. […]

Id Love to Hear from You