Homemade Italian Salsa Verde (5-Minutes!)
This classic recipe for homemade Italian salsa verde adds healthy flavor to just about any dish. Made with olive oil, fresh herbs, anchovies, Dijon mustard and capers, it’s bright and tangy, thick and delicious.
By now it is no secret that I’m a super fan of green sauce.
And don’t even get me started on pesto. Oh, how I love thee. Pesto is the perfect dressing for roasted veggies, the ideal sauce for gluten-free pasta, the best way to spice up a classic corn and tomato salad.
Clearly, I love green sauce. I would marry green sauce if that kind of thing were allowed.
Green sauce is truly one of the secrets to eating healthfully AND deliciously. You will never miss heavy cream or cheese or sugar once you start cooking with green sauce.
There is so much flavor when you add green sauces to your plate, and even better, there is so much nutrition.
Hence why I’m constantly experimenting with new green sauce recipes here on Root + Revel. And today I’ve got a new one for you.
If you love tangy pickles and capers, or garnishing your plates with fresh basil and parsley, or slathering your sandwiches with Dijon mustard, then you are going to LOVE this sauce.
It’s Italian salsa verde, and it will CHANGE. YOUR. LIFE.
What is Italian Salsa Verde?
Though it shares a name with its Spanish and Mexican cousins, Italian-style salsa verde is a much more rustic, tangy sauce.
It’s traditionally made with parsley, vinegar, capers, garlic, onion, anchovies, olive oil, and sometimes mustard.
But to up the ante, I added fresh basil and chopped cornichons (or as my hilarious friend, Michelle, calls them, itty bitty pickies–these are those small French pickles that come on charcuterie boards) to my recipe.
The result is a super fresh, vibrant and piquant sauce that’s bursting with Vitamin C and Vitamin K, plus tons of omega-3s (that’s the “good fat” that’s super anti-inflammatory, amazing for cardiovascular health, hormone balance and digestion!). (source)
How to make Italian salsa verde
Like all green sauces, this Italian salsa verde couldn’t be easier to make–simply throw everything into your food processor (Cuisinart is the gold standard of food processors) and pulse until it becomes sauce-y. That is the technical term, by the way.
Mario Batali might have made Italian salsa verde popular in the States, but my recipe is a bit healthier (no added sugar or gluten!) and judeliciouslicous!
How to use Italian salsa verde
Ok, so you’re convinced you need to make this sauce. But now the question of what to serve with Italian salsa verde arises.
Good news: ANYTHING!
Seriously, this sauce is fantastic with fish and chicken, it pairs perfectly with steak or prawns, and it’s famously paired with porchetta (an Italian pork roast).
Use Italian salsa verde as a condiment or dipping sauce, slather roasted vegetables with it (after they’re cooked) or just put a dollop on simply grilled fish.
The key is that you garnish a dish with it, as you don’t want to cook the sauce. So top something cooked with it, or toss cooked veggies with it. But don’t cook the sauce itself, kapish?
This recipe will make about 1 cup of sauce, which should serve about six people. But if you have leftovers, Italian salsa verde keeps in the fridge in an airtight container for a week.
Can you freeze salsa?
Yes, you can freeze salsa verde! I often make green sauces in bulk and then add them to glass mason jars to freeze for later.
You can even add the sauce to ice cube trays to freeze; that way, you can just add a single serving to whatever you’re making at a moment’s notice. Prego!
If you try out this recipe, be sure to let me know. Tag @rootandrevel on social media with #rootandrevel–I’d love to see how it turns out for you!
- 1 bunch organic flat-leaf parsley stems removed
- 1 bunch organic basil stems removed
- 2 anchovies I recommend European anchovies from the Adriatic Sea for sustainability
- 1/4 cup chopped cornichons
- 2 tablespoons wild capers
- 1 tablespoon Dijon mustard
- 2 cloves garlic
- 1/4 cup white wine vinegar (you could also use red wine vinegar or ACV)
- 3/4 cup organic extra-virgin olive oil
Add all ingredients to a food processor (I recommend
) and pulse until smooth. If you need to add more oil, add a tablespoon at a time until desired consistency is reached.
Serve with desired protein or veggies of choice.
Photo Credit: Heidi Geldhauser
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