Italian Salsa Verde (and how to serve it!)

This herby, garlicky Italian salsa verde is tangy and bright and will instantly elevate grilled or roasted meats, vegetables, grain bowls, eggs, pasta and more. Best of all, since it’s made with hardy herbs, including parsley, rosemary and thyme, it’s a sauce you can (and should!) make year-round. It’s just as fitting with grilled meats and tomatoes in the summer as it is with hardy roasts and braises in the winter.

What is Italian salsa verde?

Italian salsa verde is similar to a pesto, but it has a punchier flavor. Vinegar gives the sauce a tangy finish, while capers and anchovy lend umami depth of flavor. 

Ingredients and substitutions:

Don’t be afraid of the anchovy in this sauce—it adds complexity but you won’t taste it (however, you can omit it for a vegan salsa verde). A dash of fresh rosemary and thyme infuse the sauce with complexity, but you can swap them out for ½ teaspoon of dried oregano, if you prefer. Also, feel free to swap out the walnuts for almonds or pine nuts. 

How to make Italian salsa verde:

• A food processor makes quick and easy work of this recipe. Add all of the ingredients and process until finely chopped. 

• With the motor running, drizzle in extra virgin olive oil and process until smooth. Be sure to give the sauce a taste. It should be bright yet balanced.

What to serve with salsa verde:

• Drizzle it on Grilled Skirt Steak, chicken and fish
• Spoon it over vegetables, grain bowls and Grits or Polenta 
• Use it as a salad dressing
• Drizzle it on eggs
• Slather it on sandwiches and burgers
• Toss it with pasta

FAQs

Tips for this recipe:

• This easy salsa verde gets whipped together in minutes in a food processor. For a chunkier sauce you can finely chop everything with a sharp knife.
• You can swap out the walnuts for almonds or pine nuts.
• You can swap out the rosemary and thyme for ½ teaspoon of dried oregano.
• Try this salsa verde over this Tuscan Grilled Skirt Steak (for the ultimate meal, pile the steak over these Creamy Grits - swoon!!).
• This recipe is adapted from my first book, The Food Processor Family Cookbook.

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Stay connected!

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

Get the recipe!

Print Recipe Pin Recipe

Italian Salsa Verde

Whenever I need to escape my backyard, I make this sauce. It instantly evokes Italy, especially when spooned over Tuscan Grilled Skirt Steak (try it over this Creamy Polenta!). The sauce is made up of herbs, capers, garlic, shallots and anchovy. Don’t be put off by the anchovy—it adds depth of flavor, but you won’t taste it. The sauce is also fabulous over fish, chicken, eggs, pasta and grain bowls (and I’ve been known to eat it straight with a spoon!).

*This recipe is adapted from my book, The Food Processor Family Cookbook (Sonoma Press, 2016).

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Side Dish

Cuisine: Italian

Keyword: Italian salsa verde, salsa verde recipe

Author: Nicki Sizemore

Equipment

• Food processor

Ingredients

• 1 garlic clove, peeled
• ½ small shallot
• 1 ½ teaspoons drained capers
• 1 anchovy fillet, rinsed and patted dry
• 1 teaspoon finely chopped fresh rosemary
• 1 teaspoon thyme leaves
• 1 cup lightly packed parsley (leaves and tender upper stems)
• 1 tablespoon coarsely chopped walnuts
• ¼ teaspoon red wine vinegar
• Salt and freshly ground black pepper
• ½ cup extra virgin olive oil

Instructions

• Plop the garlic and shallot into a mini food processor, and process until finely chopped. Scrape the sides.
• Add the capers, anchovy, rosemary, thyme, parsley, walnuts and red wine vinegar. Season with salt and pepper. Process until finely chopped, scraping down the sides occasionally.
• Add the olive oil and process until incorporated. Taste the sauce—it should be herby but bright. If you need to, add more vinegar, salt and/or pepper. Transfer the sauce to a bowl and let it sit at room temperature for at least 10 minutes (or up to 1 hour) to let the flavors meld.

Notes

Do Ahead: The salsa verde can be refrigerated for 1 week. Bring it to room temperature before serving.

Tips:

• This easy salsa verde gets whipped together in minutes in a food processor. For a chunkier sauce you can finely chop everything with a sharp knife.
• You can swap out the walnuts for almonds or pine nuts.
• You can swap out the rosemary and thyme for ½ teaspoon of dried oregano.
• Try this salsa verde over this Tuscan Grilled Skirt Steak (for the ultimate meal, pile the steak over these Creamy Grits - swoon!!).
• This recipe is adapted from my first book, The Food Processor Family Cookbook.