How to make Italian Salsa Verde in just 5 minutes! This tangy, fresh and vibrant green sauce is packed with flavor and is incredibly simple to prepare. Serve it with steak, roasted vegetables, soups, pasta, or spoon it over a pulled pork sandwich.
Salsa Verde, literally “green sauce,” is a bold, herb-forward condiment similar in spirit to basil pesto. It brings bright, salty, and tangy notes to any dish and can transform simple meals into something special.
Use it as a dressing for salads, a finishing drizzle for soups, a vibrant topping for steak, or a flavorful spread for sandwiches (Italian pulled pork and salsa verde is a favorite pairing). This version is quick to make and versatile—regional recipes in Italy vary, with Liguria sometimes including hard-boiled eggs or potatoes, and other areas adjusting the balance of anchovies, capers, or using red wine vinegar instead of lemon.
No matter the variation, good salsa verde balances salty, zingy, and fresh flavors. Follow the recipe and tips below to make your own and learn how best to serve it.
Ingredients you need
The ingredient list is short and straightforward: fresh basil and parsley, garlic, anchovies, gherkins, capers, lemon (zest and juice), extra virgin olive oil, and optional red pepper flakes. These simple elements combine into a bright and layered sauce.
How to make Italian Salsa Verde – step by step
For the easiest method, place all ingredients in a food processor and pulse until the mixture is smooth but still has some texture. Transfer to a small jar or ramekin and serve immediately or store chilled for later use.
Top tips and recipe FAQs
- Ways to use this sauce: Spoon over roasted or steamed vegetables, serve with eggs, stir into soups before serving, drizzle on grilled steak, or spread on sandwiches like focaccia or pulled pork.
- Anchovies: They add savory depth without a fishy taste. If you prefer to omit them, taste the finished sauce and add salt as needed.
- Red pepper flakes: Optional. A small pinch adds warmth without overpowering the herbs.
Stored in a covered container in the refrigerator, salsa verde will keep for 3–5 days.
Yes. Freeze in an ice cube tray for small portions or in freezer bags for larger amounts. Thaw completely before using.
More Italian sauces you might like
- How To Make Basil Pesto
- Parsley Pesto Recipe – Fresh And Easy
- Walnut Sauce – Salsa di Noci
- Authentic Italian Tomato Sauce – Quick, Easy & Delicious
If you try this Italian Salsa Verde or any other recipe, please share your results in the comments—I love hearing how these dishes turn out. You can also follow the author on social channels to see more recipes and updates.
Italian Salsa Verde
By Emily
This tangy, fresh and vibrant green sauce is packed with flavor and so quick to make. Serve with steak, vegetables, pasta, or on a pulled pork sandwich.
Ingredients
- 1 cup fresh basil (15g)
- 1 cup fresh parsley (15g)
- 1 clove garlic, peeled
- 1 tbsp capers
- 4 mini gherkins (about 2 tbsp chopped)
- 3 anchovies
- ⅓ cup extra virgin olive oil (80ml)
- ¼ tsp red pepper flakes (optional)
- Zest and juice of half a lemon
Instructions
Food processor method
- Put all ingredients in a food processor and blitz to a smooth but slightly chunky texture.
- Pour into a ramekin or small jar and refrigerate until needed or serve immediately.
By hand
- Place all ingredients except the olive oil and lemon juice on a cutting board. Finely chop together until combined.
- Transfer the chopped mixture to a small bowl, add the olive oil and lemon juice, stir to combine, and serve.
Video
Notes
- Ways to use this sauce: Serve with cooked vegetables, eggs, hearty soups, steak, or use as a sandwich spread for pulled pork or focaccia.
- Anchovies: They add seasoning and depth without an overt fishiness. Omit if preferred and adjust salt to taste.
- Red pepper flakes: Optional. A pinch adds subtle warmth.
- Leftovers and freezing: Store covered in the fridge for 3–5 days or freeze in portions. Thaw completely before using.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless stated otherwise.
- All vegetable references assume medium size unless noted.
- Recipes are tested using a fan (convection) oven.
- Nutrition information is an approximation and calculated automatically.
Nutrition
Carbohydrates: 2 g |
Protein: 1 g |
Fat: 18 g |
Saturated Fat: 3 g |
Cholesterol: 2 mg |
Sodium: 77 mg |
Potassium: 112 mg |
Fiber: 1 g |
Sugar: 1 g |
Vitamin A: 1617 IU |
Vitamin C: 21 mg |
Calcium: 36 mg |
Iron: 1 mg
Nutrition information is automatically calculated and should be used as an approximation.
Leave a comment below!