
Salsa Verde is a vibrant and flavorful Italian green sauce, made with fresh parsley, zesty vinegar, capers, anchovies, and a touch of garlic. Itโs a versatile sauce that adds a burst of flavor to anything from grilled meats to roasted vegetables.

Italian Salsa Verde (not to be confused with the very different Mexican Salsa Verde), is the Italian version of Chimichurri. Traditionally, this sauce comes from the northern regions of Italy and is also called Bagnet Verd in Piedmont. It's made from simple ingredients like parsley, garlic, capers, anchovies, and olive oil.
What makes this sauce special is its bright, fresh flavor, perfect for drizzling over a variety of dishes. Whether you're grilling fish, roasting vegetables, or simply looking for a flavorful spread for sandwiches, Salsa Verde has you covered. Its bold flavors make it a must-have condiment thatโs easy to prepare with just a few pantry staples.
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๐งพ Ingredients
- Fresh Parsley: The base of this sauce, parsley adds a refreshing, slightly peppery flavor. Opt for Italian flat-leaf parsley, as it has a more robust taste than curly parsley.
- Capers: These tangy, briny little buds bring a salty pop of flavor. Rinse them under cold water to reduce the saltiness before adding to the sauce.
- Anchovy Fillets: Anchovies provide a subtle umami flavor and richness. If you're concerned about the taste, don't worryโonce blended, they dissolve into the sauce, leaving no fishy taste, just a savory depth.
- Garlic: Adds a pungent, aromatic bite. Use fresh garlic for the best flavor, and adjust the amount based on your garlic tolerance.
- Olive Oil: Choose a good quality extra virgin olive oil for its smooth, fruity flavor. The oil emulsifies the ingredients, creating a luscious texture.
- White Wine Vinegar: Adds a tangy sharpness to balance the richness. You can adjust the vinegar based on how tangy you like your sauce.
- Egg Yolk: Hard boiled egg yolk is a traditional addition that adds a creamy texture and richness to the sauce.
- Panko Breadcrumbs: Traditionally, you should use stale Italian bread, but panko breadcrumbs are a close substitute to help thicken the sauce.
- Salt and Pepper: Season to your preference, but be cautious with salt as the capers and anchovies already add salinity.
See the recipe card for quantities.
๐ณ Substitutions
- Parsley: If you donโt have parsley, you can substitute with other fresh herbs like cilantro or basil. Cilantro will give the sauce a more earthy flavor, while basil will add a sweet, peppery note.
- Capers: Green olives are a good substitute for capers if you prefer a milder briny taste. Just be sure to chop them finely.
- Anchovies: If anchovies arenโt your thing, you can leave them out, but youโll lose some of the depth. A good alternative is a teaspoon of miso paste, which will still provide a savory umami element.
- White Wine Vinegar: If you donโt have white wine vinegar, apple cider vinegar or red wine vinegar work well as substitutes. They offer a similar acidity that balances the sauce.
- Panko: If you have a stale loaf of bread, that is the ideal ingredient to use in Salsa Verde. Otherwise, you can use regular breadcrumbs.
๐ Instructions with Photos
Step 1. Add all the ingredients in a food processor.
Step 2. Blend until smooth and creamy.
๐ฝ Serving Suggestions
Italian Salsa Verde is incredibly versatile. Drizzle it over grilled meats like steak, chicken, or lamb for an instant flavor upgrade. Itโs also fantastic with fishโespecially grilled or roasted white fish like cod or halibut. Serve Salsa Verde also with roasted vegetables like potatoes, carrots, or zucchini. You can also use it as a spread for sandwiches or wraps, or toss it with pasta or grains for a quick and easy meal. The fresh, herby flavors make this sauce a wonderful accompaniment to nearly any dish.
๐ช Equipment
You wonโt need much to whip up a batch of Italian Salsa Verde, but a few key kitchen tools will make the process easier:
Blender or Food Processor: For quickly blending all the ingredients into a smooth sauce.
โ๏ธ Storage & Reheating
Fridge: Italian Salsa Verde will keep well in an airtight container in the fridge for up to 5 days. The flavors deepen as it sits, so it can even taste better after a day or two. Just give it a good stir before serving, as the oil may separate slightly.
Freezer: You can also freeze Salsa Verde! Pour the sauce into ice cube trays, freeze until solid, and then transfer the cubes to a resealable plastic bag or airtight container. It will keep in the freezer for up to 3 months. To use, simply thaw the cubes in the fridge or at room temperature.
๐ญ Recipe FAQs
Yes! You can finely chop all the ingredients by hand and mix them together. This will give you a chunkier texture, which some people prefer.
Salsa Verde will keep in the fridge for up to 5 days. You can also freeze it for up to 3 months.
Absolutely! Italian Salsa Verde works wonderfully as a marinade for chicken, fish, or vegetables. Just coat your ingredients in the sauce and let them marinate for 30 minutes to a few hours before cooking.
โญ Top tip
For the freshest flavor, always use fresh, high-quality ingredients. Fresh parsley, and good extra virgin olive oil, will make all the difference in the taste of your Italian Salsa Verde. And donโt be afraid to adjust the seasoningsโtaste as you go and make it your own!
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If you tried this recipe, please take a moment to rate it and share your thoughts in the comments. Your feedback means a lot to me! โ โ โ โ โ
๐ RECIPE
Italian Salsa Verde
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Equipment
Ingredients
- 1 bunch Parsley
- 1 tbsp + 1 tsp White Wine Vinegar
- 1 Egg Yolk, hard boiled
- 2-3 Anchovy fillets
- ยฝ tablespoon Capers, in brine
- ยฝ clove Garlic
- ยผ cup Extra-Virgin Olive Oil
- ยผ cup Panko breadcrumbs, or stale bread
- Salt
- Black Pepper
Instructions
- Hard-boil an egg and remove the yolk. Set it aside to cool down.
- If you're using stale bread, soak it in the vinegar before adding to the food processor, to soften it.
- Add all the ingredients into a food processor bowl, and pulse until you get a smooth and creamy sauce.
- Taste and adjust the seasonings.
- Serve it as an accompaniment for grilled meats or roasted vegetables.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Edith
This sauce makes everything taste better! I couldn't stop adding more on my steak.
Jessica Montanelli
Thank you Edit! I'm happy you liked it ๐