Salsa Verde | RecipeTin Eats

Salsa Verde is a brightly flavoured green sauce made with fresh herbs. It’s an excellent all-rounder that pairs as beautifully with meats as it does with vegetables.

This version is a variation on traditional Italian Salsa Verde, made with basil, parsley and mint, giving a lovely balance where no one herb dominates.

Salsa Verde is a super-versatile sauce that is excellent to have as part of your repertoire, and will serve you well forever!

Salsa Verde in a dish with a spoon

Salsa Verde recipe

Salsa Verde literally means “green sauce”. Different versions are found around Europe (Latin America also has its own kind of salsa verde). This herby, savoury sauce bound with olive oil is used as a fresh and tangy condiment most often served with meats or seafood.

This recipe is based on the classic Italian Salsa Verde, probably the most well-known version.

Chopped herbs form the backbone of Salsa Verde, and parsley is usually the key herb in the Italian version. A mix of other soft herbs such as basil, dill, mint can also be added for interest or to use up whatever you have on hand. For this version, I’ve gone heavy on the basil for its softer flavour and bright colour!

The savoury element comes by way of ingredients with concentrated flavour and a good saltiness: anchovies, capers, gherkins, mustard. I’ve left out anchovies for this version to mellow the sauce (but see below for a more traditional recipe).

Meanwhile, vinegar brings the tanginess while olive oil is what binds the sauce together and adds richness.

Close up of slices of rack of lamb with Salsa Verde sauce

What you need for Salsa Verde

Here’s what you need to make Salsa Verde:

Ingredients in Salsa Verde
  • Basil, parsley and mint – Fresh, soft herbs are the backbone of a salsa verde. The quantities used for this version makes for a nice balance so none of the herbs dominate and introduces a more complex flavour;

  • Capers and gherkins – For a salty and savoury punch, and some tang.

  • Red wine vinegar – Adds the sharpness to the sauce. Salsa Verde should taste bright and tangy;

  • Olive oil – The better quality your oil, the better the sauce!

  • Dijon mustard – Adds further flavour as well as helping to bring the sauce together (ie. emulsify).

How to make Salsa Verde

Making salsa verde is dead easy: Simply blitz everything using your vehicle of choice! I just use a stick blender: jam it all into the container then blend into a puree. Depending on how good your stick blender is, it shouldn’t take much longer than 10 seconds.

Mine is quite smooth, but feel free to stop blending sooner for a coarser and more rustic finish.

Traditional Italian Salsa Verde

As mentioned, this is not a strictly traditional Italian Salsa Verde. I have gone for a softer, more rounded and less pungent version. If you want to make a more classic version:

  • Add 1/2 clove of chopped garlic

  • Add 1 – 2 salted anchovy fillets

  • Use mostly parsley for the herb

At the end of the day, there is no single or “correct” recipe for Salsa Verde and you should tweak it to your tastes! Like it more sharp? Add more vinegar. Don’t like capers? Don’t use them! Listen to your tastebuds and make your Salsa Verde your own. 😉

Salsa Verde being made with a stick blender

What to serve with Salsa Verde

Salsa Verde is the Swiss Army knife of condiments! It’s great to perk up a plainly-prepared protein or side, or to provide a tangy foil to cut through rich meats and cold cuts.

Charry, grilled flavours work especially well with Salsa Verde: Think steaks, chops, barbecued or roasted meats, seafood or vegetables. (It’s even great with sausages – a nice change from the ketchup and mustard routine!)

But it’s equally at home dressing up plainer foods like poached chicken, fish or shellfish, or dolloped on the side of a plate of cold cuts like mortadella, ham, brawn and presswurst. I even love to serve it with eggs! Try it spooned onto some boiled egg halves, poached eggs, fried eggs, or top a pile of scrambled eggs with it for breakfast.

You can also think of Salsa Verde much like tapenade or pesto, and virtually all the same applications work. So use it as a spread on a sandwich or toast, dollop on to juicy vegetables like freshly cut tomatoes for a simple summery salad, or toss some boiled potatoes through it.

The list goes on and on, and you’ll find yourself making this brilliant sauce over and over! – Nagi x

Watch how to make it

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Salsa Verde in a dish ready to be served

Salsa Verde recipe

Servings1 cup

Tap or hover to scale

Recipe video above. Salsa Verde is the Swiss Army knife of condiments! This herby, tangy and savoury green sauce goes with so many things, especially roasted and grilled meats, seafood and vegetables. A cinch to make and with endless uses, this delicious fresh sauce should be a staple in your repertoire.


  • Blitz – Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.

  • Serve with steaks, chops or roasted lamb, beef, pork, chicken and seafood (especially great with fish!). It’s also excellent with legumes, cooked vegetables and even eggs. You can also use it in the same ways as a tapenade or pesto: Spread on crostini, use in sandwiches, dress salads with it, toss with pasta!

Recipe Notes:

Storage – keep in an airtight container for 4 to 5 days in the fridge. It can also be frozen for 3 months.
Nutrition – Calculated for one batch.

Nutrition Information:

Calories: 526cal (26%)Carbohydrates: 5g (2%)Protein: 3g (6%)Fat: 57g (88%)Saturated Fat: 8g (50%)Sodium: 1008mg (44%)Potassium: 302mg (9%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 4267IU (85%)Vitamin C: 37mg (45%)Calcium: 129mg (13%)Iron: 4mg (22%)

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