My Italian Salsa Verde (also known as Italian Green Sauce) is a bright, herb-based sauce bursting with fresh parsley, tangy lemon juice, and good olive oil. Perfect for drizzling over roasted vegetables, rich meats, or as a zesty salad dressing, this versatile sauce is full of bold flavors and a smooth texture. Simple, quick, and packed with a punch of flavor!
I discovered my love for this Italian Salsa Verde right here in LA, at two incredible restaurants that served whole shrimp perched on top of this vibrant green sauce. The tangy, herb-packed flavors paired so perfectly with the shrimp that I was instantly hooked. I couldn’t get it out of my mind, so I decided to recreate it at home. After a few tries to perfect the balance of flavors, I knew it was too good to keep to myself. Now, I’m sharing it with all of you so you can enjoy it just as much as we did!
Looking for more? Try my Italian BBQ Sauce, Mint Gremolata, Sicilian White Bean Dip, Whipped Basil Feta, and Pistachio Pesto.
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🌟 Why You'll Love this Recipe
- Restaurant-Worthy Flavor: Inspired by two standout LA restaurants, this Italian Salsa Verde delivers the same bold, tangy punch of fresh parsley, lemon juice, and garlic that had us hooked from the first bite.
- Perfect for Seafood and Grilled Meats: Whether drizzled over whole shrimp, grilled steak, or chicken, this sauce adds a vibrant, herbaceous touch that elevates every bite to something truly special.
- Simple Yet Authentic: With just a few fresh ingredients and no complicated steps, this recipe brings the essence of Italian cooking to your kitchen in minutes, making it a go-to for impressive meals.
🥘 Ingredients
- Olive Oil: The foundation of this Italian salsa verde, good olive oil provides a smooth, rich base that ties together the fresh parsley, tangy lemon juice, and other vibrant flavors.
- Garlic Cloves: Raw garlic cloves add a punch of flavor and a touch of savory depth, balancing the brightness of the fresh herbs and lemon.
- Anchovies: These optional fillets bring a subtle umami richness to the sauce, creating layers of flavor without overwhelming the fresh, herbaceous profile.
- Fresh Parsley: The main ingredient in this Italian parsley sauce, flat-leaf parsley gives it a vibrant color and earthy, herbaceous flavor that's essential to the classic version.
- Lemon Juice and Zest: Freshly squeezed lemon juice adds a tangy brightness, while lemon zest amplifies the citrusy aroma and gives the sauce an extra zing.
- Capers and Caper Brine: These briny additions bring a tangy, salty punch to the sauce, making it the perfect pairing for seafood or grilled meats.
- Red Pepper Flakes: A sprinkle of chili flakes adds just the right amount of heat, giving the sauce a subtle kick that enhances its bold, fresh flavor.
- Salt and Pepper: A pinch of salt and freshly ground black pepper ensure the flavors of this green herb-based sauce are perfectly balanced and ready to shine.
- Optional Fresh Herbs: Feel free to swap or mix in basil, mint, or even fresh sage for an Italian green sauce with your own unique twist.
See recipe card for quantities.
🔪 Step by Step Instructions
Prepare the Base Ingredients: In a mini food processor or using an immersion blender, combine the garlic cloves, anchovy fillets (if using), good olive oil, and fresh lemon juice. Blend until smooth and well combined.
Add the Fresh Herbs: Add the fresh parsley, lemon zest, and any optional fresh herbs like basil, mint, or sage. Pulse repeatedly until the herbs are finely chopped but not fully pureed to maintain texture.
Incorporate the Briny Elements: Stir in the capers and a tablespoon of caper brine to add a tangy, salty depth to the sauce. Mix until evenly distributed.
Season to Taste: Add a pinch of salt, freshly ground black pepper, and red pepper flakes for a subtle kick. Adjust the seasoning as needed, tasting as you go to achieve the best flavor.
Serve and Store: Use immediately as a drizzle over seafood or grilled meats, or transfer to a glass jar for storage. Keep refrigerated and enjoy within 5 days.
👩🏼🍳 Chef's Tips
- Tame the Garlic: For a milder garlic flavor, soak the garlic cloves in cold water for 10 minutes before blending, or lightly sauté them in olive oil to mellow their pungency.
- Balance the Herbs: While parsley is the main ingredient, adding a little basil, mint, or fresh sage can add depth and personalize the sauce to your taste.
- Adjust Consistency: For a smoother sauce, blend longer or add a little extra olive oil; for a chunkier texture, pulse the ingredients just until combined.
📖 Substitutions & Variations
Vegan Option: Swap anchovy fillets for 2 teaspoons of miso paste to maintain a savory depth without using fish.
Herb Variations: Substitute half of the parsley with basil, cilantro, or mint for a unique twist on the classic flavor.
Citrus Alternatives: Replace lemon juice with red wine vinegar or white wine vinegar for a slightly tangier flavor profile.
🍴 Serving Suggestions
Seafood and Shellfish: This Italian salsa verde is amazing drizzled over grilled or fried shrimp or salmon. The tangy lemon juice and fresh parsley really brighten up the flavors of the seafood, making every bite pop.
Grilled Meats: Pair this versatile sauce with grilled steak or chicken. The good olive oil and herbaceous notes from the parsley and capers perfectly complement the smoky, charred flavors of the meat.
Roasted Vegetables: Toss roasted potatoes, carrots, or asparagus with this smooth sauce for an easy side dish. The fresh herbs and a little kick from the chili flakes make even simple veggies exciting. I love it as a dip with my char grilled artichoke.
💭 Recipe FAQs
Yes, absolutely! This Italian salsa verde stores beautifully. Simply prepare the sauce and transfer it to an airtight glass jar. The fresh parsley and olive oil base keep it vibrant for up to 5 days in the fridge. Just give it a good stir before serving to bring all the flavors back together. It’s a great make-ahead option for busy weeknights or when entertaining!
The main difference lies in the ingredients and flavor profile. This Italian version is an herb-based sauce made with fresh parsley, olive oil, garlic, lemon juice, and sometimes anchovies or capers. It's tangy, herbaceous, and smooth, often paired with seafood, grilled meats, or vegetables.
Mexican Salsa Verde, on the other hand, is made with tomatillos, fresh green chilies, onions, garlic, and cilantro. It has a tangy, spicy, and slightly tart flavor with a chunkier texture. It’s typically used as a topping for tacos, enchiladas, or as a dip for chips.
While both are called "salsa verde," they represent distinct culinary traditions and are used in different ways!
🥣 Storage & Reheating
To store your Italian salsa verde, transfer it to an airtight container or glass jar. Refrigerate for up to 5 days. Before serving, stir the sauce well to reincorporate any ingredients that may have separated. If the olive oil solidifies in the fridge, let it sit at room temperature for a few minutes to return to its smooth consistency. This versatile sauce is perfect for quick meals or to have on hand for drizzling over leftovers!
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Italian Salsa Verde (Green Sauce)
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Equipment
- Food processor or immersion blender
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Zester or grater
- Mixing spoon
Ingredients
- 1-2 anchovies optional; see notes
- 2 garlic cloves
- ½ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup Italian parsley packed; feel free to sub ½ basil, mint, or cilantro
- 2-3 tablespoons capers and 1 tablespoon caper brine, optional
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon chili flakes optional
Instructions
- Blend base ingredients: Place anchovies, garlic, olive oil, and lemon juice in a food processor or use an immersion blender. Blend until well combined.
- Add herbs: Add lemon zest and fresh parsley. Pulse repeatedly until combined but not too smooth.
- Stir in capers: Stir in the capers until evenly incorporated.
- Season to taste: Add salt, pepper, and chili flakes. Adjust seasoning to achieve a slightly salty flavor.
Notes
- "To taste": This means to adjust the amount of seasoning (like salt, pepper, or chili flakes) according to your personal preference. Start with the suggested amount and add gradually, tasting as you go, until the flavor suits your liking.
- Vegan Option: Omit anchovies and substitute with 2 teaspoons of miso paste for added depth.
- Storage: Store in an airtight container in the fridge for up to 5 days.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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