Salsa Verde Italian Herb Sauce

Name: Salsa Verde Italian Herb Sauce
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 cups, packed (leaves and tender stems) (60 g) flat-leaf (Italian) parsley, washed and thoroughly dried, thick lower stems removed; 2 tablespoons (18 g) salt-packed or brined capers, drained; salt-packed ones rinsed and soaked 10 minutes, then patted dry; 4 fillets (12 g) oil-packed anchovy fillets, drained and finely minced to a paste; 1 large clove (5 g) garlic, peeled and finely minced; 1 tablespoon (15 g) Dijon mustard; 2 tablespoons (30 ml) red wine vinegar; ½ cup (120 ml) extra-virgin olive oil, at room temperature; 1 teaspoon zest (2 g) lemon, finely grated zest (optional); black pepper, freshly ground, to taste; flaky sea salt, to taste, only if needed

From the MyKitchenBank Kitchen

A bright, punchy hand-chopped Italian green sauce of parsley, capers, anchovies, garlic and Dijon, loosened with olive oil and red wine vinegar. Spoon it over grilled meats, roasted vegetables, fish, eggs or boiled potatoes.

Prep: 20 min
Cook: —
Wait: 20 min
Total: 40 min
Makes: About 1 cup (240 ml), 8 servings of 2 tablespoons

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Ingredients

8 servings

2 cups, packed (leaves and tender stems) (60 g) flat-leaf (Italian) parsley, washed and thoroughly dried, thick lower stems removed
2 tablespoons (18 g) salt-packed or brined capers, drained; salt-packed ones rinsed and soaked 10 minutes, then patted dry
4 fillets (12 g) oil-packed anchovy fillets, drained and finely minced to a paste
1 large clove (5 g) garlic, peeled and finely minced
1 tablespoon (15 g) Dijon mustard
2 tablespoons (30 ml) red wine vinegar
½ cup (120 ml) extra-virgin olive oil, at room temperature
1 teaspoon zest (2 g) lemon, finely grated zest (optional)
black pepper, freshly ground, to taste
flaky sea salt, to taste, only if needed

Equipment (6)

Large sharp chef's knife
Large cutting board
Medium mixing bowl
Salad spinner or clean kitchen towels
Measuring cups and spoons
Small jar or airtight container (8–10 oz / 250–300 ml)

Steps

Before you start

Wash the parsley and dry it completely (salad spinner, then towels). Wet leaves turn the sauce watery and dull.
Use a very sharp knife; a dull blade bruises the herbs and makes them dark and bitter.
Have good extra-virgin olive oil ready. Its flavor is central here.
Anchovies and capers are salty, so wait to taste before adding any salt.

1
Dry the parsley
- Wash the parsley, spin it in a salad spinner, then spread it on clean towels and pat until no moisture remains.
- Pick the leaves and tender stems from the thick lower stalks, then pack them into a 2-cup measure to confirm the amount (about 60 g).
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Ready when: Leaves feel completely dry to the touch and are not clumped together.
Tip: Any water left on the leaves will dilute the oil and dull the flavor.
2
Prep capers and anchovies
- Drain the capers.
- If salt-packed, rinse well, soak in cold water for 10 minutes, then drain and pat dry.
- Chop the capers coarsely.
- On the board, mince the anchovy fillets, then press and smear them with the flat of the knife until they form a paste.
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Ready when: Anchovies are a smooth paste with no visible strands; capers are in pieces about the size of a lentil.
3
Chop the parsley
- Gather the parsley into a tight pile.
- Rock a very sharp knife through it, regathering often, until the pieces are about 1/8 inch (3 mm) in size.
- Don't go finer; a bit of texture is the point.
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Ready when: Herbs look like coarse green confetti, with no large leaves left and no wet paste on the board.
Tip: Chop with a rocking motion rather than pressing down hard, so the leaves don't bruise and darken.
4
Mince garlic and zest
- Finely mince the garlic.
- Add it to the anchovy paste on the board and chop together for 20 seconds to blend.
- Grate the lemon zest if using.
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Ready when: Garlic and anchovy are combined into a fine, sticky mince.
5
Whisk the base
- In a medium bowl, whisk the Dijon mustard and red wine vinegar until smooth.
- Slowly pour in the olive oil while whisking, until the mixture looks slightly thickened and cohesive.
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Ready when: The dressing is loosely emulsified and creamy-looking, with no pool of separate oil.
Tip: Adding the oil gradually helps the mustard emulsify, so the sauce clings rather than separates.
6
Combine everything
- Add the chopped parsley, capers, garlic-anchovy mince and lemon zest to the bowl.
- Stir gently with a spoon until every piece of herb is coated in oil.
- Season with several grinds of black pepper.
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Ready when: The sauce is spoonable and glossy, with the herbs lightly suspended in oil.
7
Rest to meld
- Let the sauce stand at room temperature for 20 minutes so the garlic mellows and the flavors blend.
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Ready when: The sauce smells fragrant and the sharp edge of raw garlic has softened.
8
Taste and adjust
- Taste a spoonful on a piece of bread or potato.
- Add a pinch of flaky salt only if needed (usually it is not), a splash more vinegar if it tastes flat, or a drizzle more oil if too sharp.
- Spoon over food, or transfer to a jar for storing.
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Ready when: Balanced: salty, tangy and herbal, with a rounded olive oil finish.
Tip: Capers and anchovies are salty, so taste before adding any salt.

Good to know

Tips

Chop by hand, not in a food processor. A blender makes a puree that turns dark and bitter, while hand chopping keeps the herbs distinct and bright.
Dry herbs are the key to a vivid, non-watery sauce.
Spoon it onto food just before serving. Acid will gradually dull the green color of the parsley.
For a looser sauce to drizzle, stir in 1–2 extra tablespoons of olive oil.

Make ahead

"Make up to 1 day ahead for the best color and flavor. Refrigerate in a jar, then bring to room temperature 20 minutes before serving and stir well."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight jar, with a thin layer of olive oil on top to protect the color; the herbs will darken slightly over time. Freezer: up to 2 months in an ice-cube tray, then thaw in the fridge or at room temperature. Stir before serving; no reheating needed."

Substitutions

oil-packed anchovy fillets → 1 teaspoon anchovy paste, or 1 additional tablespoon capers plus a pinch of salt. Anchovy paste is the closest match. The caper version is not vegetarian-neutral in flavor but works without fish.
red wine vinegar → White wine vinegar or fresh lemon juice (2 tablespoons). Lemon gives a brighter, fresher taste but slightly less depth.
flat-leaf (Italian) parsley → Up to 1/2 cup of the parsley replaced with fresh mint, basil or tarragon. Use no more than a quarter of the herbs as mint or tarragon, which are strong.
Dijon mustard → Whole-grain mustard. Adds a more rustic texture and a milder tang.