Italian Salsa Verde

What's not to love about garlic and herbs? This vibrant condiment is sure to perk up anything you put it on! Parsley, garlic, capers, and anchovies are the main flavors here, but a heavy splash of white wine vinegar and olive oil seem to liven up the flavors even more than you can imagine! This salsa verde is delicious drizzled over roasted veggies, ricotta toast, and even grilled or roasted proteins. I store salsa verde in a jar with an extra layer of olive oil (about 1-2 tablespoons) overtop that solidifies in the refrigerator and helps preserve the integrity and freshness.

Prep time 5mins
Serves or Makes: 1 cup

Recipe Card


  • 1 clove garlic, peeled and crushed or chopped
  • 2 tablespoons brined capers, drained
  • 2 oil-packed anchovies
  • Pinch red pepper flakes
  • Pinch kosher salt
  • 1 bunch (about 3 cups) flat leaf Italian parsley, patted very dry and chopped
  • 1/3 cup olive oil
  • 1/4 cup white wine vinegar


  • Step 1

    Add garlic, capers, anchovies, and red pepper flakes to a bowl with a drizzle of the olive oil. Season with a pinch of kosher salt and mash into a paste with a mortar and pestle or a fork.

  • Step 2

    Add chopped parsley, remaining olive oil, and vinegar to the bowl and stir until partially emulsified. Use immediately or store in a jar with 1-2 tablespoons olive oil drizzled over top to preserve in the refrigerator for up to 4 days.