Kate’s Best Italian Salsa Verde Recipe With Capers

This Italian Salsa Verde recipe combines some of Italy’s favorite flavors: anchovies, capers, fresh herbs, and garlic. Easily blend it all together in a blender or food processor. Serve this delicious sauce with grilled meats or on a sandwich for an extra flavorful finish to a quick dinner.

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A fresh salsa verde does a beautiful job to liven up the tone of our meals. I almost always have a jar of it (or tomato pepper chutney) in my fridge for an easy way to make dinner feel instantly special.

It’s piquant flavors would compliment any roasted or grilled meat. Other uses might be beaten into soft goat cheese and spread on crisp bread, swirled into soup, piled high with a little sour cream on a baked potato, really the options are endless.

It’s so easy too! Just blend everything together in the food processor or blender. You can also make it without a machine. It takes a bit of chopping with a sharp knife. The next time you’re thinking about dinner, instead of spending hours on the main course, prepare a fast grilled steak and serve it with this sauce, just as much flavor in half the time.

Here’s Why You’ll Love It:

• Very adaptable to what you have
• Versatile sauce that brightens everything it touches
• Can easily be made spicy with a generous pinch of red pepper flakes
• Use as a salad dressing—it is especially tasty on warm roasted vegetables
• Stays fresh in the fridge for up to a month!

Let’s jump right in.

What Is Italian Salsa Verde?

If you are familiar with Mexican salsa verde, just know, this is nothing like that. The Italian version is a bright sauce, loaded with herbs, salty with anchovies and capers and acidic from lemon juice and lemon zest. You may be familiar with Marcella Hazan’s version of this Italian sauce. Her recipe includes mustard, which I leave out, opting for extra lemon juice for punch instead.

Think of it like basil pesto but used more as a condiment to add a punch of flavor not as a sauce for pasta.

Best Herbs To Use For Italian Salsa Verde

Fresh herbs are the main ingredient in this vibrant green sauce. Italian parsley is a must and most recipes call for basil but this really can be a catch-all for any fresh herbs you may have that need to get used up.

That being said, strong-flavored or herbs with thicker leaves like rosemary or fresh sage might be too assertive (save those for making porchetta). I would stick with “soft” green herbs like chives, mint, oregano, even cilantro (although that’s not very Italian). I think a combination of mostly parsley with a couple other herbs thrown in is the best way to go.

And although scallions aren’t herbs, I think their onion-y flavor is pretty great in salsa verde.

Here’s Everything You Need:

The best part? It’s a nice short ingredient list. See recipe card for exact amounts and instructions.

• Anchovies: The anchovy fillets add lots of rich umami flavor and I promise this sauce doesn’t taste fishy at all.
• Fresh parsley: Ideally flat-leaf parsley but if curly leaf is all you have that will work.
• Scallions: I like the more mild, tender scallions but shallots are also good.
• Olive oil: Make sure you use really good olive oil, it’s a key ingredient here. I love California Ranch Extra Virgin Olive Oil.
• Capers: I use brine-packed capers. If you’re looking for ways to use the rest of the jar try my Cajun shrimp-stuffed deviled eggs, chicken artichoke angle hair pasta, or chicken cacciatore recipe.
• Lemon juice and zest: Or swap for red wine vinegar
• Garlic: One clove minced. Please do not use pre-minced garlic.
• Fresh oregano: I love the woodsy flavor of oregano, you could also use fresh thyme.
• Kosher salt & freshly ground black pepper: For seasoning.

A Quick Blend And You’re Done

If you have a food processor or blender all you need to do is combine everything, give a quick few pulses and you’re done! You don’t need a big food processor either, a mini food processor or an immersion blender does the job nicely as well. Here’s a list of my favorite kitchen tools.

You can also chop by hand and stir together. I like the texture of a hand chopped salsa verde, but if I’m in a hurry or feeling impatient, I reach for the blender. Lastly, add enough olive oil to make a nice loose sauce.

At this point you can transfer to an airtight container and refrigerate for up to a month. It actually tastes better after a couple hours. The ingredients have time to meld together and not be so punchy.

Serve room temperature or cold, but preferably room temperature. The olive oil tends to harden when it gets too cold.

FAQ’s

Can I use Salsa Verde as a marinade?

Yes, you can use Salsa Verde as a marinade for chicken, fish, vegetables, or even tofu. The acidity from the lemon juice and the herbs will add flavor and tenderize the protein.

Can I make Salsa Verde without anchovies?

Anchovies contribute a savory depth to the sauce, but if you prefer to omit them, you can substitute with a bit more salt, a dash of Worcestershire sauce, a teaspoon or two of miso or Dijon mustard. While these aren’t exactly the same, they will add that bit of umami that the anchovies provide.

Serving Salsa Verde

I mentioned some serving suggestions above and really most dinners would benefit from a spoonful of salsa verde, but here are a few specific recipes:

• Tomato Olive Bruschetta
• Grilled Moroccan Eggplant
• Mediterranean Sautéed Vegetables with Cheesy Polenta
• Roasted Pork Shoulder with Root Veggies
• Perfectly Pan Seared Fish with Asparagus
• Sausage Stuffed Peppers

More Italian Recipes

• No-Knead Whole Wheat Green Olive Bread
• Spicy Zinfandel Spaghetti
• Pasta Fagioli
• Tomato Mushroom Spaghetti