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This Italian Salsa Verde is a classic, vibrant sauce made with fresh herbs, tangy capers, and zesty lemon. It’s the perfect companion for rich meats like porchetta, adding a fresh and bright flavor to every bite. It takes 5 minutes to make!
Serve it on my porchetta sandwich or with our porchetta roast.
Why you’ll love this sauce…
This Italian Salsa Verde is a flavor-packed, go-to sauce that brings life to your food, making it a must-have recipe in your kitchen!
- Bright and Fresh: The vibrant parsley, zesty lemon, and tangy capers create a refreshing sauce that cuts through rich, savory meats like porchetta, adding balance to every bite.
- Versatile Sauce: This Italian salsa verde isn’t just for porchetta! It works beautifully with grilled meats, roasted vegetables, and fish or even as a dipping sauce for bread or a salad dressing. It’s a multi-purpose condiment that elevates a variety of dishes.
- Quick and Easy: You can whip up this sauce in minutes with just a few fresh ingredients and no cooking required. It’s a fast way to add flavor to any meal.
- Customizable: You can easily tweak this recipe to suit your tastes by adding other green herbs like mint or basil or adjusting the lemon and vinegar for more or less tang. It’s a flexible recipe that can be tailored to your preferences.
If you love Mexican salsa verde, you will fall in love with the Italian version.
Table of Contents
Simple Ingredients
This short ingredient list is all you need to make this Italian parsley sauce that adds so much flavor to your favorite meal.
- Fresh Parsley – The vibrant main ingredient for this sauce, Italian flat-leaf parsley, brings a fresh flavor.
- Garlic – provides a sharp, pungent bite that balances the salsa verde.
- Capers – Briny and salty, capers add a touch of acidity and an earthy, savory depth to the sauce.
- Anchovy fillets (optional) – These small fish pack a punch of umami flavor, giving the salsa verde a deeper, more complex taste. If you’re looking for authenticity, they’re a must!
- Dijon mustard – Adds a slight tang and creamy texture to the salsa verde.
- Red wine vinegar – Sharp and tangy, this vinegar adds acidity that helps balance the richness of the pork and makes the salsa verde pop.
- Extra virgin olive oil – Smooth and fruity, good olive oil ties all the salsa verde ingredients together. It’s also used to drizzle over the sandwich for extra richness.
- Lemon zest and juice– add a punch of flavor to the Italian green sauce.
- Sea salt and black pepper
- Red pepper flakes (optional) for an extra kick of flavor.
See the recipe card for quantities.
How to Make Italian Salsa Verde
This simple sauce goes with so many foods and is super easy to make. For more instructions, see the recipe card at the bottom.
Add the capers, anchovies, garlic, and Italian parsley to a small bowl. Stir to combine.
Then, add the rest of the ingredients except for the olive oil.
Slowly add the olive oil and whisk to combine.
Season with salt and pepper and whisk to combine.
FAQs
When stored in an airtight container in the refrigerator, salsa verde will stay fresh for up to 3 days. After that, the herbs may lose their vibrant color and flavor.
Freezing is not recommended for this sauce due to the fresh herbs, which can lose their texture and flavor once thawed. It’s best enjoyed fresh!
Yes! If you prefer a vegetarian version or don’t enjoy the flavor of anchovies, simply omit them. The sauce will still be delicious and flavorful, with the parsley, capers, and garlic shining through.
If you don’t have capers, you can substitute them with finely chopped green olives or even a small amount of chopped pickles for a similar briny, tangy flavor.
My Pro Tip
Recipe Tips
- Use Fresh Herbs: Fresh parsley is key to achieving the vibrant flavor and color of this sauce. Avoid dried herbs, as they won’t provide the same freshness or texture.
- Adjust to Taste: Taste your salsa verde as you go, and feel free to adjust the amount of lemon juice, vinegar, or olive oil to get the perfect balance of tanginess and richness.
- Chop Everything Finely: Finely chop the parsley, garlic, capers, and anchovies to ensure the sauce has a smooth, even texture. A rough chop can result in an uneven mix and impact the flavor.
- Emulsify the Sauce: Slowly whisk the olive oil into the mixture to create a smooth emulsion. This ensures the flavors blend together evenly, resulting in a richer, more cohesive sauce.
- Let the Sauce Rest: After mixing, let the salsa verde sit for about 10 minutes to allow the flavors to meld. This resting time deepens the flavor and ensures a well-balanced sauce.
More Italian Sauce You’ll Love
Looking for other recipes like this? Try these:
How to Use This Sauce
Don’t limit this sauce to just porchetta. It’s fantastic with grilled meats, fish, roasted vegetables, or a fresh salad dressing.
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Print
Italian Salsa Verde Recipe
- Total Time: 10 minutes
- Yield: about 1 cup 1x
Description
This Italian Salsa Verde is a classic, vibrant sauce made with fresh herbs, tangy capers, and zesty lemon. It’s the perfect companion for rich meats like porchetta, adding a fresh and bright flavor to every bite. It takes 5 minutes to make!
Ingredients
- 1 cup fresh parsley leaves, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon capers, rinsed and chopped to add a salty, briny punch.
- 2 anchovy fillets (optional, but traditional), finely chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1/2 cup extra virgin olive oil
- Zest of 1 lemon
- Juice of 1/2 lemon
- Sea salt and black pepper
Instructions
- Prepare the Ingredients: Finely chop the parsley leaves and mince the garlic. Rinse the capers to remove excess salt, then chop them along with the anchovy fillets (if using).
- Mix the Base: In a medium bowl, combine the chopped parsley, garlic, capers, and anchovies. Add the Dijon mustard, red wine vinegar, lemon zest, and lemon juice. Stir to mix the ingredients thoroughly.
- Whisk in the Olive Oil: Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify the mixture and create a smooth, slightly thick sauce. Alternatively, the sauce can be made using a mini food processor.
- Season to Taste: Season with sea salt and freshly ground black pepper. Taste the salsa verde and adjust the acidity or seasoning to your liking.
- Let it Rest: Allow the salsa verde to sit for about 10 minutes before serving. This lets the flavors meld and develop.
Notes
Tips
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir well before using, as the oil may separate.
- Variations: You can add fresh mint or basil for extra layers of flavor, or substitute lemon juice with white wine vinegar for a slightly different taste.
- Uses: This sauce isn’t just for porchetta! Try it with grilled meats, fish, roasted vegetables, or even as a zesty salad dressing.
- Prep Time: 5 min
- Category: Savory
- Method: Italian
- Cuisine: Italian
