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5 from 9 votes

Italian Salsa Verde Recipe

This recipe uses essentially 1¼ cups of different fresh green herbs. I have made it with all different proportions and to be honest, my fav is almost all parsley, with about 2 tablespoons fresh basil to fill in the rest. You can use tarragon, sage, and rosemary, but I find that they are all just a little too unique in flavor to mix in here, and we all know how I feel about cilantro.
Course: Sauce
Cuisine: Italian, Mediterranean
Keyword: anti-aging, anti-inflammatory, parsley, salsa verde
Servings: 1 cup


  • 1 tablespoon capers
  • 2-4 anchovy fillets (use 2 if you find anchovies a little too salty/strong)
  • 2 cloves garlic peeled, green germ removed
  • ¾ cup extra-virgin olive oil
  • 1 cup fresh parsley leaves and tender stems chopped
  • ¼ cup basil leaves chopped
  • 1 tablespoon fresh chives
  • ¼ teaspoon sea salt
  • 2 tablespoons fresh lemon juice (about half a large lemon)


  • Rinse capers in cold water, then drain.
  • Soak anchovies in cold water for 5 minutes, then pat dry and remove any large, obvious bones.
  • Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl.
  • Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt.
  • If you are eating right away, stir in lemon juice. If you are advance prepping, wait until right before serving to stir in lemon juice.
  • Serve Salsa Verde alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.
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Leftovers can be stored in an airtight container, preferably a container that fits the salsa verde as close to the top as possible to keep out air, in the refrigerator for three days.