How to Make Salsa Verde — The Fresh Green Sauce That Goes With Everything
Bright, punchy, and unapologetically green – salsa verde might just be the secret weapon your kitchen’s been missing. Whether spooned over grilled meats, stirred into warm potatoes, or served on the side of a Sunday roast, this herb-heavy sauce brings instant freshness and flavour.
But where does it come from? And what should you be putting it on (besides everything)?
🌍 The Origins of Salsa Verde
“Salsa verde” literally means “green sauce” – and several cultures lay claim to it. In Italy, it’s a parsley-based condiment spiked with vinegar, garlic and anchovy, traditionally served with bollito misto (a boiled meat dish). In Mexico, salsa verde is tomatillo-based and often blended with green chillies and coriander. French sauce verte, meanwhile, leans creamy, using mayonnaise or yoghurt with tarragon and chervil.
Our version today borrows most heavily from the Italian classic – sharp, herbaceous, and beautifully balanced.
🍴 What Goes Well with Salsa Verde?
Think of salsa verde as a flavour amplifier. It cuts through richness and adds a herbal edge to almost anything. Try it with:
- Grilled steak, lamb, or roast chicken
- BBQ’d vegetables
- Boiled new potatoes
- Grilled fish, like mackerel or seabass
- Drizzled over smashed avocado or sourdough toast
- Dolloped on a fried egg for a brunch twist
🧄 Salsa Verde Recipe (Italian-style)
Ingredients:
- 1 small bunch fresh parsley (leaves only)
- 1 tbsp capers (rinsed)
- 1 garlic clove
- 2 anchovy fillets (optional, but traditional)
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar or lemon juice
- 4 tbsp olive oil
- Salt and pepper to taste
Method:
- Finely chop the parsley, garlic, capers and anchovies (or pulse in a food processor for a looser version).
- Add mustard, vinegar/lemon juice and olive oil. Mix to a spoonable consistency.
- Season well with salt and pepper, and let it sit for 10 minutes before serving.
✅ Keeps in the fridge for up to 3 days.
💡 Crave Tip:
Add a handful of mint or basil for a summer twist, or a pinch of chilli flakes for a little kick.