Salsa Verde

Preparation info

  • Difficulty


  • Makes about

    1 cup

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This is a quick little sauce that has its origins in both Italy and Spain and is traditionally served with grilled meats, especially beef. It is also delicious on all kinds of grilled, pan-seared, or roasted meats, fish, and vegetables. Note that I’ve used poached or roasted garlic rather than raw. I think this is especially important if you are going to make the sauce ahead. Within an hour, raw garlic can become harsh and hot. Poached or roasted garlic maintains its more subtle and sweet flavor and doesn’t overpower the sauce as it sits. (I know I’m repeating myself, but it really makes a difference in this recipe.)


  • 1 cup coarsely chopped fresh parsley leaves
  • 4 anchovy fillets, rinsed
  • 2 tablespoons drained capers
  • 2 tablespoons poached or roasted garlic
  • 2 tablespoons chopped fresh basil or mint leaves or 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon finely grated lemon zest
  • cup or so extra virgin olive oil
  • Salt and freshly ground black pepper


Combine the Parsley, anchovies, capers, garlic, herbs, and zest in a food processor or blender. With the motor running, slowly add the olive oil in a thin stream until everything is just blended. The sauce should still have a little texture. Taste it and season with salt and pepper. Store covered in the refrigerator for up to 2 days.