Italian Salsa Verde
Yield: approximately ¾ cup
Vibrantly green and packed with flavor, this classic sauce can be spooned over meat, fish, vegetables, or rice – or even uses a dip for crusty bread.


  • 2 cups lightly packed fresh parsley, stems removed and roughly chopped (~2 ounces)
  • ½ cup (112 ml) extra virgin olive oil
  • 3 tablespoons drained capers
  • 4 anchovy fillets*
  • 2 garlic cloves, chopped
  • 1 tablespoon (15ml)  red wine vinegar (could substitute freshly squeezed lemon juice)
  • ½ teaspoon Dijon mustard
  • ½ teaspoon crushed red pepper flakes (optional but this amount is not spicy hot)
  • Kosher salt


  1. Place all of the ingredients except the salt in the bowl of a food processor and blend to a uniform consistency but not a puree, scraping down the sides of the bowl if needed. Mix in salt to taste. (I add a level ¼ teaspoon of kosher salt.)

    The sauce will keep, covered and refrigerated, for one week or so. Stir before serving.


*You may use fewer or up to two more – or skip altogether – but anchovies do add excellent flavor that’s not at all fishy. When blended, they also provide an element of emulsification to the sauce. If not using, you will likely wish to add a bit more salt (or start with a little less salt if going heavy on the anchovies).

Prefer a smaller batch? The recipe can easily be halved. In this case, it helps to have a mini processor or chopper, as the smaller amount may not be enough to fully catch in the blade of a standard processor.

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