Salsa Verde

Green Sauce

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Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

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There are innumerable recipes for this basic Italian relish. They all have parsley, garlic and oil in common. This is one of the more complicated ones, and was taken from Claudia Rodenโ€™s The Food of Italy.

Of the herbs, at least half should be flat-leaf parsley; the other herbs can vary according to availability, but must include mint and basil. A small amount of tarragon is an interesting addition.


  • enough mixed herbs to fill your food processor loosely
  • 6 garlic cloves, peeled
  • very good olive oil, approx. 400 ml


Chop the garlic first in the food processor, add the herbs and chop a little, then add the olive oil in a stream until a thick green sauce results.

Optional Additions

  1. 1 tbsp rinsed capers with 1 tbsp good-quality red wine vinegar. This makes a sharper sauce rather akin to an Italian mint sauce, and is usually served with boiled meats.
  2. 3 heaped tbsp mostarda di frutta added to the basic recipe. Remember to remove any stones from the fruit, otherwise you will have an unpleasant task looking for them as they rattle around in the food processor. This relish is particularly excellent as an accompaniment to cotechino and lentils.

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