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    Home » Dressings & Sauces

    Italian Salsa Verde

    Published: Jun 6, 2022 · by Nico Pallotta

    Jump to Recipe

    Italian salsa verde is an easy and versatile sauce you can use to drizzle on boiled, grilled, and roasted vegetables and on many other foods.

    While the original Italian salsa verde may sometimes contain egg yolks and anchovies, we make our recipe vegan so that anyone can enjoy it.

    Italian salsa verde
    On this page:
    • Ingredients
    • Instructions
    • Serving suggestions
    • More vegan sauce recipes
    • Questions
    • Storage
    • Recipe

    Check out our best sauce recipes.

    tomatoes and fennel with salsa verde

    First things first, despite its name, Italian salsa verde has nothing to do with Mexican salsa verde where the main ingredients are tomatillos and cilantro.

    Italian salsa verde is incredibly similar to Argentinian Chimichurri. The main ingredients are flat-leaf parsley, olive oil, garlic, vinegar or lemon juice, and capers.

    This sauce, sometimes known as bagnet verd or bagnet Piemontese, was invented in the 19th century in the northern Italian region of Piedmont and quickly spread down through the Italian peninsula.

    If you have a chance to travel around Italy you'll discover slightly different variations of salsa verde. In Piedmont, you'll see it served with "Bollito". Stop by in Florence, and you'll see it used in the famous Lampredotto sandwich.

    When in Rome, you'll see it drizzled on "pizza al taglio" or grilled vegetables. Down to Sicily, you'll find a version of salsa verde called salmoriglio, served with grilled fish and meat.

    In our family, we use salsa verde to add flavor to grilled, steamed, boiled, oven-roasted, or air-fried vegetables. We also use it as a dressing for chickpeas and beans, especially white cannellini beans and cranberry beans.

    Finally, we often drizzle salsa verde on raw vegetables, like tomatoes and fennel, grilled tofu, flatbread pizza, piadina, or focaccia. It's a super-easy way to make these dishes pop!

    Ingredients

    ingredients for Italian salsa verde

    Parsley: flat-leaf parsley is what is traditionally used in Italy for all preparations. It has a bolder, more aromatic flavor than curly parsley.

    Capers: capers add umami, saltiness, and a touch of acidity to the sauce. We recommend using non-pareil capers preserved in salt. If you can't find those, then go for the non-pareil capers in brine.

    Olive oil: extra virgin if you can. It's more aromatic and healthier than regular olive oil.

    Garlic: another key ingredient in Italian salsa verde. Add more or less based on how much you love it.

    Lemon: we use both lemon zest and lemon juice. In this case, it's best to use an organic lemon. You can replace lemon with vinegar. White wine vinegar and red wine vinegar are both ok.

    Salt: to add flavor. Add more or less based on your dietary preferences and needs. We recommend using sea salt or kosher salt.

    Italian salsa verde

    Instructions

    You can make Italian salsa verde by hand or in a food processor/blender. Here we are making it in a small food processor.

    The first step is to peel and cut the garlic lengthwise and remove its core if any. We find the core of the garlic hard to digest when eaten raw.

    removing core of the garlic

    To a food processor or to a blender, add the garlic clove, the zest of the lemon, freshly squeezed lemon juice (without the seeds), capers, olive oil, salt, and flat-leaf parsley including the stems if they are not too thick.

    ingredients in a food processor

    Pulse a few times until the ingredients are finely chopped and turn into a salsa verde.

    Tip: we pulse instead of blending continuously to keep the temperature cool and slow down the oxidation of the parsley.

    As you can see in the picture, salsa verde made with a blender or food processor is quite smooth and emulsified.

    If you make salsa verde by hand, try to chop the parsley, capers, and garlic as finely as you can, then add them to a bowl with the other ingredients and stir with a spoon.

    a spoonful of Italian salsa verde

    Serving suggestions

    Grilled, baked, and air-fried vegetables

    You can serve Italian salsa verde on any grilled, oven-roasted, or air-fried vegetables. Try it on eggplants, zucchini, mushrooms, sweet potatoes, and tofu. You can even add a pinch of red pepper flakes to spice things up.

    Italian salsa verde on grilled vegetables and tofu

    Raw vegetables

    It's also delicious on raw vegetables. We made this tomato and fennel Caprese salad, then drizzled it with salsa verde and garnished a few basil leaves.

    We served it with lightly toasted bread drizzled with extra virgin olive oil. It was so simple yet absolutely divine. It's become one of our favorite summer dishes.

    tomato fennel salad with salsa verde

    Beans and other legumes

    Another incredible way to enjoy this Italian salsa verde is as a dressing with beans or on top of bean dip. Here we slowly roasted some carrots, then we mashed them and arranged them on a plate.

    We boiled some canned cannellini beans for 5 minutes, then we tossed them in a few tablespoons of the salsa verde. We arranged them on the mashed carrots and drizzled them with more salsa verde, tahini sauce, chili oil, a squeeze of fresh lemon, and some toasted pinenuts. The picture speaks for itself. It was a glorious dinner.

    mashed carrots and cannellini with Italian salsa verde

    Steamed and boiled vegetables

    Boiled and steamed veggies also go really well with salsa verde. We tried it on steamed asparagus, steamed cauliflower, boiled potatoes, and steamed artichokes. It adds a bright, zesty, and herby flavor to those dishes with an otherwise more muted flavor.

    steamed artichokes with salsa verde

    More vegan sauce recipes

    If you liked this salsa verde, you might also enjoy our other vegan sauces:

    • Mustard dressing: our vegan alternative to honey mustard dressing, light, sweet and tangy.
    • Tahini sauce: a creamy addition to tofu salad and wraps.
    • Cilantro lime dressing: perfect for taco Tuesday and a good pairing with Mexican grain bowls.
    • Chipotle sauce: drizzle on your favorite vegan salad, flatbread pizza, or add to tacos.
    • Vegan mayo: an easy 5-minute recipe that is one of our favorite sauces for potatoes and veggie fries.
    • Quick chili oil: a refreshing way to infuse your soup, such as tofu soup or butternut squash soup.
    • Green goddess dressing: adds creaminess and bold flavor to anything, from couscous salad to potato salad.
    • Chimichurri sauce: A staple in our fridge, it pairs perfectly with fresh veggies and pasta salad.

    Which sauce is your favorite for salads and veggies? We'd love to hear from you, let us know in the comments below.

    Questions

    Is salsa verde Mexican or Italian?

    Salsa Verde is both Mexican and Italian, although they are different recipes. Mexican salsa verde is generally made with tomatillos, cilantro, lime juice, jalapeno, onion, salt, and olive oil. Italian salsa verde is made with flat-leaf parsley, capers, olive oil, garlic, lemon juice or vinegar, salt, and sometimes anchovies.

    What is the difference between Chimichurri and salsa verde?

    Chimichurri and Italian salsa verde are almost the same thing. Chimichurri is used in South America (Argentina, Uruguay, and Paraguay), while salsa verde is used in Italy. The ingredients are almost exactly the same, including flat-leaf parsley, olive oil, garlic, vinegar or lemon juice, and salt. Chimichurri also includes oregano, salsa verde doesn't. Salsa Verde often includes capers, anchovies, and breadcrumbs, chimichurri doesn't. They are both used as a condiment on meat, fish, and vegetables, although in Argentina chimichurri is primarily used on Asado, or barbequed meats, while in Italy salsa verde is used primarily on boiled meat and fish.

    Is pesto the same as salsa verde?

    No, pesto and salsa verde are two completely different recipes. Pesto is made with basil, pine nuts, olive oil, parmesan cheese, garlic, and salt, and it's mainly used with pasta. Italian Salsa Verde is made with flat-leaf parsley, capers, olive oil, garlic, salt, and lemon juice or vinegar, and it's primarily used on meat, fish, and vegetables.

    Storage

    Store Italian salsa verde in an airtight container in the fridge for up to 5 days.

    You can freeze salsa verde for up to a month. To do so, transfer into a jar, or into ice cube trays. Then when frozen you can put the ice cubes in a freezer bag. Thaw in the fridge. Do not microwave and do not freeze multiple times.

    Recipe

    Italian salsa verde

    Italian Salsa Verde

    Author: Nico Pallotta
    Italian salsa verde is an easy and versatile sauce you can use to drizzle on boiled, grilled, and roasted vegetables and on many other foods.
    While the original Italian salsa verde may sometimes contain egg yolks and anchovies, we make our recipe vegan so that anyone can enjoy it.
    Print Recipe Pin Recipe Share Recipe
    5 from 2 votes
    Prep Time 5 minutes mins
    Cook Time 0 minutes mins
    Total Time 5 minutes mins
    Course Dressing & Sauces
    Cuisine Italian
    Servings 6 people
    Calories 93 kcal

    Equipment

    • Blender or food processor, or knife

    Ingredients
     
     

    • 1 packed cup flat-leaf parsley
    • 2 tablespoon capers
    • 1 clove garlic
    • 2 tablespoons lemon juice + 1 teaspoon lemon zest
    • ¼ cup extra virgin olive oil
    • ¼ teaspoon salt
    Keep screen on

    Instructions
     

    • You can make Italian salsa verde by hand or in a food processor/blender. Here we are making it in a small food processor.
      The first step is to peel and cut the garlic lengthwise and remove its core if any.
      We find the core of the garlic hard to digest when eaten raw.
      removing core of the garlic
    • To a food processor or to a blender, add the garlic clove, the zest of the lemon, freshly squeezed lemon juice (without the seeds), capers, olive oil, salt, and flat-leaf parsley including the stems if they are not too thick.
      ingredients in a food processor
    • Pulse a few times until the ingredients are finely chopped and turn into a salsa verde.
      a spoonful of Italian salsa verde
    • Drizzle on anything you want, from cooked or raw veggies to tofu, flatbread, and toasted bread.
      tomato fennel salad with salsa verde

    Notes

    Make it by hand
    If you make salsa verde by hand, try to chop the parsley, capers, and garlic as finely as you can, then add them to a bowl with the other ingredients and stir with a spoon.

    Nutritional Values

    Nutrition Facts
    Italian Salsa Verde
    Amount per Serving
    Calories
    93
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    1
    g
    6
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    7
    g
    Cholesterol
     
    0
    mg
    0
    %
    Potassium
     
    32
    mg
    1
    %
    Carbohydrates
     
    1
    g
    0
    %
    Dietary Fiber
     
    1
    g
    4
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    356
    IU
    7
    %
    Vitamin B6
     
    1
    mg
    50
    %
    Vitamin C
     
    8
    mg
    10
    %
    Vitamin E
     
    2
    mg
    13
    %
    Vitamin K
     
    75
    µg
    71
    %
    Calcium
     
    8
    mg
    1
    %
    Folate
     
    8
    µg
    2
    %
    Iron
     
    1
    mg
    6
    %
    Manganese
     
    1
    mg
    50
    %
    Magnesium
     
    4
    mg
    1
    %
    Zinc
     
    1
    mg
    7
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

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    Reader Interactions

    Comments

    1. Maryann smythe

      October 03, 2022 at 3:51 am

      5 stars
      Thank you so much for this - easier than I’ve seen - and really great over roasted eggplant, peppers, squash! (Italian chef tried to show me but he poured the olive oil in during blending and I never could get it to blend right)

      Reply
      • Nico

        October 03, 2022 at 6:36 am

        Hi Maryann, thanks so much for leaving a comment here! It's a great sauce for veggies (I also love it with bruschetta), I'm happy it turned out well for you. Have a wonderful day, cheers Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

    • lentil curry with basmati rice
      Lentil Curry
    • Rice salad with olives and tomatoes
      Rice Salad
    • Creamy pasta salad with mayo and olives
      Creamy Pasta Salad
    • Black bean salad with lime and avocado
      Black Bean Salad

    Seasonal

    • Broccoli salad in a white bowl
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    • Dill Potato Salad
    • Buddha bowl with grilled tofu, mango, and peanut sauce
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    • zucchini fritters with tzatziki
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