Italian Salsa Verde

Name: Italian Salsa Verde
Cook time: 10 min
Total time: 10 min
Cuisine: European
Ingredients: parsley — 100 g; arugula — 20 g; capers — 2 tbsp; anchovies — 2 pcs; garlic — 2 clove; extra virgin olive oil — 70 ml; salt by taste

10 minutes

Easy

Today, I’d like to introduce you to Salsa Verde, specifically its authentic Italian version. Think of it as a distant cousin to Pesto: while the preparation method is remarkably similar, the ingredients tell a completely different story.

Unlike the Mexican variety based on tomatillos and cilantro, Italian Salsa Verde is built on a vibrant base of fresh parsley, punctuated by the bold, briny notes of capers and anchovies. It possesses a truly unique character and a sharp, sophisticated flavor profile.

Just like pesto, Salsa Verde is incredibly versatile. You can toss it with pasta, drizzle it over roasted vegetables and potatoes, or use it to brighten up salads and soups. It also works beautifully as a savory filling for roulades, buns, and savory pastries. This sauce is a match made in heaven for rich, fatty fish like salmon, and it’s the traditional companion for roasted or boiled meats.

The process is as simple as it gets - it won’t take you more than 10 minutes, prep time included.

Storage Tip: Salsa Verde keeps perfectly in the refrigerator for 4-5 days when stored in a tightly sealed jar.

Sauces & Seasonings European cuisine Italian cuisine

32 seconds ago

Ingredients for 8 servings:

Base

Recipe:

Ingredient Notes:

Herbs. Traditionally, Italian Salsa Verde is parsley-based. In this recipe, I’ve added arugula (rocket) to complement the base. However, feel free to experiment: some variations use a 50/50 split of parsley and fresh basil, while others add about 30% mint for extra freshness.
- Note on Weight: The amount of parsley listed is the net weight (leaves only) ready for the blender. Keep in mind that the initial weight of the bunch will be about 30–40% higher before the stems are removed.
Anchovies. A non-negotiable ingredient that defines the unique flavor profile of Salsa Verde. There is truly no substitute for the savory depth they provide.
Capers. This recipe calls for caper buds, not the larger caper berries. Much like the anchovies, these are essential to the authentic taste.
Olive oil. For the best aroma and depth, Extra Virgin Olive Oil is the gold standard. While you can use refined oil, you will lose a significant layer of the sauce’s characteristic fragrance.
Garlic. Fresh garlic adds a necessary piquant kick. I’ve suggested an average amount, but feel free to adjust it to your taste. However, I don’t recommend omitting it entirely, as it’s vital for the balance.
Salt. Be very cautious! Add salt only after blending and tasting. Both anchovies and capers are naturally salty, and you may find that the sauce needs very little (if any) additional seasoning.

Let’s start cooking!

Combine all ingredients in the bowl of a blender or food processor. Grind to a coarse paste.

Salt to taste, stir and serve.

Enjoy!

This Italian Salsa Verde recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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