Classic Italian Salsa Verde

  • Large bunch flat-leaf parsley (about 30g leaves, stalks removed)
  • 2 anchovy fillets (optional but traditional — adds depth without tasting fishy)
  • 1 clove garlic, minced
  • 2 tablespoons capers, rinsed
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar or lemon juice
  • 4–5 tablespoons extra virgin olive oil
  • Salt and black pepper
  • Optional: a few fresh mint or basil leaves for variation
  1. 1

    Finely chop everything by hand

    Chop the parsley very finely. Chop the anchovies, garlic and capers finely too. Combine everything on the chopping board and chop together a few more times — this is quicker than transferring between board and bowl repeatedly. A blender or food processor makes a smooth paste (fine for some uses) but the hand-chopped version has better texture and a more interesting character.

  2. 2

    Transfer to a bowl and add oil, vinegar and mustard

    Put the chopped herbs and aromatics in a bowl. Add mustard and vinegar. Stir to combine. Add olive oil a tablespoon at a time, stirring, until the sauce comes together into a loose, scoopable consistency. It should not be watery, but should not be a thick paste either.

  3. 3

    Season and taste

    Taste and adjust: more vinegar for brightness, more oil for richness, more capers for piquancy, more garlic for punch. Salt carefully — anchovies and capers are already salty.

What to serve salsa verde withGrilled or roasted lamb (the classic pairing). Grilled steak, chicken or pork. Poached or pan-fried salmon. Roasted vegetables. Drizzled over fried eggs. Spooned into a steak sandwich. Tossed through warm potatoes. It makes almost anything taste better.

Frequently Asked Questions

2–3 days in the fridge in a sealed container with a thin layer of olive oil on top to prevent oxidation. The colour fades from bright green over time as the parsley oxidises — it tastes fine but looks less vibrant. Make it fresh for serving if appearance matters.
They are completely different sauces that share a name. Italian salsa verde is a herb-based condiment made from parsley, capers, anchovies and olive oil. Mexican salsa verde is a cooked sauce made from tomatillos, chillies, onion and garlic — tangier and spicier. Both are excellent but in entirely different culinary traditions.