Salsa Verde

Place in a food processor the ingredients all together. Blend to a uniform consistency without over-processing. Adjust seasonings. Serve at room temperature. Stores well in the fridge for a week.

Serve with braised meat, fried calamari, and grilled fish dishes.


  • 2/3 cups parsley leaves
  • 6 anchovy fillets (optional)
  • ½ tsp strong mustard
  • ½ cup extra-virgin olive oil
  • 2 ½ TBS drained capers
  • ½ tsp minced garlic
  • ½ tsp red wine vinegar or 1 TBS lemon juice salt to taste.


  • Preparation Time: 5 mins
  • Difficulty Level: 1
  • Source: Sara

Saras Superb Herbs Plants Associated with Salsa Verde