Salsa Verde

Salsa Verde

10 mins total time

10 mins active time


Makes 1⅔ cups



  • 7 drained oil-packed anchovy fillets
  • 4 cups (2¾ oz) loosely packed fresh flat-leaf parsley leaves
  • 2 tbsp drained capers
  • 2 tbsp fresh lemon juice
  • ½ cup (4 oz) olive oil
  • 1 clove garlic


  • Freshly ground black pepper

    to season


  • 1Put all the ingredients in the blender and secure the lid.
  • 2MIX for 35-40 seconds until well combined. Season with pepper.
  • 3Serve on top of soups or serve over grilled or pan-fried meats, poultry, seafood or roasted vegetables.
  • 4Transfer to a clean, airtight container and store in the refrigerator for up to 3 days.
    Tip: Mix some Salsa Verde with lemon juice or mayonnaise and use as a dressing for potato or pasta salad.