Italian Salsa Verde (Green Sauce)
This vibrant and herbaceous Italian Salsa Verde is packed with bold flavors from fresh parsley, capers, and a hint of garlic, perfectly balanced with lemon juice and olive oil. A versatile sauce that pairs beautifully with grilled fish, roasted veggies, or meats!
Servings 1 Cup
Calories 1006kcal
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.
Nutrition
Serving: 1Tablespoon | Calories: 1006kcal | Carbohydrates: 10g | Protein: 4g | Fat: 109g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 79g | Cholesterol: 2mg | Sodium: 1664mg | Potassium: 439mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5380IU | Vitamin C: 102mg | Calcium: 121mg | Iron: 5mg