Italian Salsa Verde (Parsley–Caper Herb Sauce)

Bright, No-Cook Sauce for Steak, Fish, and Veggies

Italian Salsa Verde is a zesty green sauce made with fresh parsley, capers, anchovies, garlic, lemon, and olive oil. It’s punchy, aromatic, and adds instant brightness to grilled meats, roasted vegetables, seafood, and sandwiches.

Ingredients (Makes about 1 cup)

2 cups flat-leaf parsley leaves, lightly packed (about 60 g)
2 tablespoons capers, rinsed and drained
4 anchovy fillets in oil, drained (optional but classic)
1 small garlic clove, finely minced
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice (or 1 tbsp lemon + 1 tbsp red wine vinegar)
1/2 teaspoon crushed red pepper flakes (optional)
1/2 cup extra-virgin olive oil
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
Optional: 1 tablespoon finely chopped cornichons; 1 tablespoon fine breadcrumbs to thicken

Instructions

1. Chop for Texture
On a board, finely chop parsley, capers, anchovies, garlic, and lemon zest together until cohesive but still textured. (You can pulse in a processor, but avoid puréeing.)

2. Mix and Emulsify
Transfer to a bowl. Stir in lemon juice (and/or vinegar), red pepper flakes if using, and olive oil until glossy.

3. Season and Rest
Season with salt and black pepper. If you want a thicker sauce, stir in the breadcrumbs. Let sit 10–15 minutes for flavors to meld.

Serving Ideas

Spoon over grilled steak, lamb, pork chops, or chicken
Drizzle on roasted potatoes, asparagus, cauliflower, or beans
Spread on sandwiches or serve with grilled or poached fish

Tips from @saucesanddips

Hand-chopping keeps the sauce bright and rustic
For a fish-free version, omit anchovies and add 1 teaspoon white miso or extra caper brine for umami
Stores 3–4 days refrigerated; cover with a thin layer of olive oil

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