How long does Italian salsa verde last?

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.

Can I freeze Italian salsa verde?

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!

Can I make this sauce without anchovies?

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.

Is there a substitute for capers in this recipe?

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.

Italian Salsa Verde Recipe (Easy!)

Name: Italian Salsa Verde Recipe
Prep time: 5 min
Total time: 10 min
Cuisine: Italian
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; ½ cup extra virgin olive oil; Zest of 1 lemon; Juice of ½ lemon; Sea salt and black pepper

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

Units Scale

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

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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