Root + Revel

Homemade Italian Salsa Verde (5-Minutes!)

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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.

Italian salsa verde in a glass ramekin next to a bunch of basil and parsley.

By now it is no secret that I’m a super fan of green sauce.

I make chimichurri on the regular, slathering it on shrimp, tossing it with crispy, roasted cauliflower, and even healthifying big bowls of meat and potatoes.

Mexican salsa verde is a staple in my kitchen–I use it to make the most delicious chicken soup, and even as a simple salsa for dipping chips.

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.

Ingredients for homemade italian salsa verde: garlic, dijon mustard, cornichones, vinegar, parsley, basil, anchovies, and capers.

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!

Homemade italian salsa verde in a glass ramekin.

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!

A glass bowl of Italian salsa verde next to basil and parsley.

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!

5 from 3 votes
Servings: 1 cup
Homemade Italian Salsa Verde (5-Minutes!)
Prep Time
5 mins
Total Time
5 mins
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.
  1. 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.

  2. Serve with desired protein or veggies of choice.
Recipe Notes
You can reserve sauce in a jar in the fridge for 1 week, or freeze for a future use.
Do not cook the sauce, rather add the sauce to pre-cooked items.
Course: Sauce
Cuisine: Italian
Keyword: basil, food processor, parsley
Calories: 259 kcal
Author: Olivia Johnson

Easy, healthy, delicious, and homemade Italian Salsa Verde.

Photo Credit: Heidi Geldhauser

Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I've linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.

Olivia Johnson

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Recipe Rating

3 comments on “Homemade Italian Salsa Verde (5-Minutes!)”

  1. 5 stars
    I took this dip to a party and it was a huge hit. So delicious & people couldn’t believe how healthy it was. Perfect for a veggie tray as a healthier alternative to chips.

  2. 5 stars
    This recipe is full of vibrant flavors and colors – I love that it is so delicious and dairy free!

  3. 5 stars
    Omg yum!! I’m dreaming of a veggie pasta dish doused in this sauce…….