Italian salsa verde


by: Cali Chef

This classic "green sauce" (not related to the Mexican tomatillo salsa of the same name) can be used as a dip for crudités, grilled shrimp, or focaccia; or spooned over grilled fish, chicken, or lamb.


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serves: 6-8

1/2 cup (20 g) flat-leaf parsley leaves (very roughly chopped)

2 tablespoons very roughly chopped mint leaves

3 tablespoons capers in brine (drained and rinsed)

6 in anchovy fillets olive oil (drained)

1 clove garlic

1 teaspoon Dijon mustard

1 1/2 tablespoons lemon juice

1/2 cup (120 ml) extra virgin olive oil

1/2 teaspoon salt

Nutrition Facts
Italian salsa verde

Servings Per Recipe: 6

Amount per Serving

Calories: 178

  • Total Fat: 18.7 g
  •     Saturated Fat: 2.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 3.4 mg
  • Sodium: 483.1 mg
  • Total Carbs: 2.1 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 1.3 g
  • Protein: 1.4 g

how is this calculated?

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1.  Pile the parsley, mint, capers, anchovies, and garlic on a chopping board and chop together into a coarse paste.

2.  Transfer the mixture to a bowl and stir in the mustard, lemon juice, olive oil, and salt.

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