Italian Salsa Verde

Not to be confused with Mexican salsa verde, this Italian version is full of herbs, lemon juice, capers, garlic and anchovies. Bursting with fresh flavor, it's perfect as an accompaniment for grilled or roasted meats...and anything else you can think of. 

Course Main Course
Cuisine Italian
Keyword salsa verde, condiments, Italian, herbs
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Jean


  • 2/3 cup fresh parsley rinsed and chopped
  • 2 1/2 Tbsp capers
  • 6 anchovy fillets you can omit but it will change the character of the sauce
  • 1-2 cloves garlic peeled
  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon
  • 1/2 cup extra virgin olive oil
  • salt to taste


  1. Add all the ingredients from the fresh parsley to the juice of 1/2 lemon and process in a food processor for a few seconds until the parsley has been chopped up. With the processor running, slowly add the olive oil and process until mostly smooth. Add salt to taste. Feel free to add more lemon juice or any of the other ingredients to suit your taste. 

Recipe Notes

This recipe can easily be doubled or tripled. A looser version with more lemon juice and olive oil makes for a wonderful, herby dressing for a summer salad.