← All recipes

Salsa verde

Sauce · Italian

Salsa verde

Italian green sauce of parsley, basil, mint and capers, with anchovy if you like. Bright, salty and sharp.

15 min Serves 4 Italian

Salsa verde, Italian for green sauce, is a classic of the Italian kitchen. Parsley, basil and mint are chopped with capers, garlic and anchovy, then loosened with vinegar and olive oil. It takes 15 minutes and brings freshness to fish, lamb and boiled potatoes.

Ingredients

  • 20 g parsley, flat-leaf, leaves only
  • 15 g basil, leaves only
  • 10 g mint, leaves only
  • 1 tbsp capers, drained; rinse well if salted
  • 2 anchovies, fillets, optional (optional)
  • 1 garlic, clove, peeled
  • 1 tsp dijon mustard
  • 1 tbsp red wine vinegar
  • 100 ml olive oil, extra virgin
  • salt, to taste
  • black pepper, to taste

Method

  1. Pile the parsley, basil and mint leaves on a board and chop them together finely with a sharp knife, going over them a few times. Chopping the herbs together blends their flavours as you go.
  2. Chop the capers, the anchovies (if using) and the garlic finely, then press and smear them with the flat of the knife and a pinch of salt into a rough paste. The salt helps break the garlic down.
  3. Scrape the paste into a bowl and stir in the mustard and vinegar. Add the herbs, then stir in the olive oil until the sauce is loose enough to spoon. Taste and adjust with pepper, a little more vinegar or salt.
  4. Spoon it over grilled or poached fish, roast lamb, boiled new potatoes or our Sunday roast chicken. It also lifts steak and grilled vegetables. Serve it within 2 hours for the brightest colour, or cover and chill for up to a day.

Tips

  • Leave out the anchovies for a vegetarian sauce and add a few more capers instead.
  • Make it close to serving time; the herbs lose their bright colour after a few hours.
  • Use mild extra virgin olive oil; a very peppery one can drown the herbs.

Common questions

What is the difference between salsa verde and chimichurri?

Both are green herb sauces. Italian salsa verde uses parsley, basil and mint with capers, anchovy and mustard; Argentine chimichurri is parsley, oregano, chilli and vinegar.

Can I make salsa verde without anchovies?

Yes. Leave them out for a vegetarian sauce and add a few more capers for the salty depth.