Italian salsa verde on fish served on a white plate.

Italian Salsa Verde Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 and 1/3 cups 1x
  • Category: Sauce
  • Method: Mix
  • Cuisine: Italian


Italian salsa verde is loaded with parsley, smooth olive oil, and tons of bold flavor. It’s easy to make and is a delicious sauce for fish.


Units Scale
  • 3/4 cup extra virgin olive oil
  • 1 and 1/2 tsp. anchovy paste
  • 1 and 1/2 tsp. Dijon mustard
  • 3/4 tsp. salt
  • 2 cups chopped flat leaf parsley leaves (from 1 average-sized bouquet)*
  • 1 Tbsp. capers, drained and chopped
  • 1 clove garlic, minced
  • 2 Tbsp. minced onion


  1. In a medium bowl whisk together the olive oil, anchovy paste, mustard, and salt.
  2. Add the parsley, capers, garlic, and onion. Stir to combine.
  3. Taste and add more salt if desired.

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*Instead of chopping all that parsley, you can make this recipe in the food processor. Chop the capers, garlic, and onion first so that they don’t end up staying in big pieces. Then add the parsley leaves and remaining ingredients and pulse a few times. Don’t pulse too many times though. You want it to be pretty coarse, not pureed like pesto.