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A square image of Italian salsa verde in a ramekin
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Italian Salsa Verde

How to make Italian Salsa Verde in just 5 minutes! This tangy, fresh and vibrant green sauce is packed with flavour and is so easy to make. Serve it with steak, vegetables, pasta or on a pulled pork sandwich!
Prep Time5 mins
Total Time5 mins
Course: sauces and dressings
Cuisine: Italian
Servings: 4 servings
Calories: 172kcal
Author: Emily Kemp


  • 1 cup fresh basil (15g)
  • 1 cup fresh parsley (15g)
  • 1 clove garlic peeled
  • 1 tablespoon capers
  • 4 mini gherkins (around 2 tablespoon chopped)
  • 3 anchovies
  • cup extra virgin olive oil (80ml)
  • ¼ teaspoon red pepper flakes chilli flakes optional
  • Zest and juice of half a lemon


Food processor method

  • Put all ingredients in a food processor and blitz to a smooth but rough texture.
  • Pour into a ramekin or small mason jar for later or serve immediately.

By hand

  • Place all ingredients except the olive oil and lemon juice on a cutting board in a small pile. Finely chop everything together until it's finely chopped and combined.
  • Add the chopped mixture to a small bowl and add the olive oil and lemon juice, stir to combine and serve.



  • Ways to use this sauce - serve this sauce with cooked vegetables, with eggs, on top of hearty soups, steak or on sandwiches such as our slow cooker Italian pulled pork and focaccia sandwich!
  • Anchovies - If you're not a fan of anchovies don't worry this sauce does not have a fishy taste it just adds seasoning. If you'd rather skip them make sure to taste the sauce for additional salt and add as needed.
  • Red pepper flakes - this ingredient is optional, I just add a small pinch so it adds flavour without too much heat.
  • Leftovers and freezing - leftovers will store well in the fridge (covered) for 3-5 days or can be frozen. Thaw completely before using.


Calories: 172kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 77mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1617IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg