Kate's Best Salsa Verde Recipe
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 any dish.
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Ingredients
- 1 cup minced Italian parsley
- 2 medium scallions, minced
- 2 anchovy fillets, minced
- 1/2 cup extra virgin olive oil
- 3 tablespoons capers, minced
- 1/2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon minced fresh oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Combine all the ingredients in a medium glass bowl and stir until well combined. *See recipe notes for how to make in the food processor.
- Use right away or store in an airtight container in the refrigerator for up to a month.
Notes
- To make in a food processor: Instead of chopping all the ingredients by hand you can also make this in a food processor or blender. Use the same amounts of ingredients the parsley would be about 1 small bunch and the oregano is 3-4 sprigs. If using a food processor, pulse the ingredients carefully to avoid turning the sauce into a paste. You want to maintain some texture.
- Mustard: Dijon mustard is traditional, but I prefer to leave it out. If you'd like to add it back in, start with 1 teaspoon then add more to your liking.
- Serving suggestions: Use it as a topping for roasted vegetables or as a dressing for a simple salad. Add a spoonful to your favorite sandwich for an extra layer of flavor. Or try a spoonful on top of grilled steak, chicken, or fish.
- Balance the Flavors: Taste the salsa verde and adjust the seasonings as needed. You might want to add more lemon juice for acidity, salt for savoriness, or even a pinch of red pepper flakes for heat.