Zesty, herby and full of punch – this Italian salsa verde is my go-to sauce for adding flavour to sandwiches, roasted veggies, or plant-based proteins.
I love this Italian-style salsa verde because it’s bold, bright and made from ingredients I always have in my fridge or pantry. It’s completely plant-based, packed with briny, zesty flavour and takes less than 5 minutes to blitz together. The lemon zest adds brightness, the garlic adds a hit of heat, and the capers and gherkins make it seriously addictive. It’s a no-cook recipe too – just blitz and you’re done. If you’re looking for a versatile condiment that makes any savoury dish more exciting, this is it.
Italian salsa verde is often confused with its Mexican counterpart, but they’re totally different sauces. Mexican salsa verde is made with tomatillos, green chillies, and coriander – it’s bright, spicy, and typically blended raw or lightly cooked. Italian salsa verde, on the other hand, is herb-based and traditionally includes anchovies for depth and saltiness. In this vegan version, we skip the anchovies but still keep that bold, briny punch by using capers, gherkins, and Dijon mustard. These pantry staples replicate the savoury, umami-rich notes without needing any animal products.
Main Ingredients & Why We Use Them
- Parsley – Fresh and vibrant, parsley is the herby base.
- Garlic – Adds a kick of pungency.
- Gherkins – A pop of vinegary sweetness.
- Capers – Salty and umami-rich.
- Dijon Mustard – Gives the sauce a tangy edge.
- Vinegar – For acidity and brightness.
- Olive Oil – Smooths it all out and carries flavour.
- Lemon Zest + Juice – Brings it to life.
- Red Pepper Flakes (optional) – For a bit of heat.
- Salt & Pepper – To balance everything out.
Salsa Verde Ingredients
How to Make It
Just toss everything into your blender and blitz until you’ve got a textured, spoonable sauce. Taste and adjust seasoning if needed.
Variations and Substitutes
You can swap parsley for basil or coriander, or add anchovies if you’re not vegan. Swap lemon juice for more vinegar if that’s what you’ve got.
Equipment
I used a blender for this and so many other recipes – it’s fast, reliable and budget-friendly. I get so much use out of my Nutribullet, I highly recommend one!
How to Serve It
Drizzle over grilled vegetables, swirl into soups, ontop of spag bol, or spread onto sandwiches or paninis.
How to Store It
Keep it in a jar in the fridge for up to 5 days. The flavours deepen over time.
How to Make It
Salsa Verde
Ingredients
- ¾ cup fresh parsley leaves chopped
- 1 clove garlic minced
- 2 tablespoon gherkins roughly chopped
- 1 tablespoon capers rinsed and chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon white or red wine vinegar whatever you have
- ¼ cup extra virgin olive oil
- 1 small lemon juiced and zested
- red pepper flakes optional
- sea salt and black pepper to taste
Instructions
Blitz:
- Add all ingredients to a high powdered blender and blend. Add a little extra olive oil if you want it thinner. Season to taste.
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