SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Italian Salsa Verde


From EatingWell:  May/June 2011

Not to be confused with Mexican salsa, this traditional Italian sauce is full of fresh herbs, capers, lemon, garlic and anchovy. It’s delicious on all kinds of grilled, pan-seared or roasted meats, fish and vegetables. We blanch the garlic in this version to give the sauce a more subtle flavor, so it’s not overpowering.

About 1 cup | Active Time: 30 minutes | Total Time: 30 minutes



  1. Place garlic in a small saucepan and cover with 1/2 inch of cold water. Bring to a boil over high heat. As soon as the water boils, drain, add 1/2 inch of water to the pan and bring to a boil again. Drain and rinse under cold water until cool enough to handle. Peel and coarsely chop.
  2. Place the garlic, parsley, anchovies, capers, basil (or mint or tarragon) and lemon zest in a food processor or blender. With the motor running, slowly add oil until just blended. The sauce should still have a little texture. Season with salt and pepper.


Per tablespoon : 90 Calories; 9 g Fat; 1 g Sat; 7 g Mono; 1 mg Cholesterol; 1 g Carbohydrates; 1 g Protein; 0 g Fiber; 86 mg Sodium; 28 mg Potassium

0 Carbohydrate Serving

Exchanges: Free food

Tips & Notes