Italian Salsa Verde – A Bright, Herby Sauce for Grilled Fish and More

Salsa Verde is one of Italy’s most beloved green sauces—vibrant, garlicky, and deeply herbaceous. I’ve often made this sauce to accompany grilled fish, and it never fails to elevate the dish with a burst of freshness. It’s also delicious with roasted vegetables, meats, or even spooned over warm potatoes. This is the kind of versatile Mediterranean condiment every home cook should have in their repertoire.

Authentic Italian Salsa Verde – Fresh Parsley Garlic and Capers Sauce for Fish, Seafood, and Grilled Vegetables

Salsa Verde (for fish and grilled meat)

Serves: 4-6

Prep Time: 10 minutes

Ingredients:

• 1 large bunch of fresh flat-leaf parsley (about 30 g)

• 1 tablespoon capers, rinsed if salted

• 2 anchovy fillets

• 1 small garlic clove

• 1 tablespoon Dijon mustard

• 1 tablespoon red wine vinegar or lemon juice

• 80 ml (1/3 cup) extra virgin olive oil

• Salt and freshly ground pepper to taste

Preparation:

1. Roughly chop the parsley, capers, anchovies, and garlic.

2. Add everything to a food processor or mortar and pestle with the mustard, vinegar (or lemon juice), and olive oil.

3. Blend or crush into a coarse, spoonable sauce. Adjust seasoning with salt and pepper to taste.

4. Serve immediately or store in the fridge for up to 3 days.

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