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Salsa Verde

This is a very versatile condiment. Try serving it with poached fish or grilled meats or drizzled over sliced ripe tomatoes. The sauce can also be prepared in a food processor but will have a more pastelike consistency.

  • yield: Makes 2 cups




  • 2 cups loosely packed basil leaves
  • 2 cups loosely packed picked marjoram
  • 2 cups loosely packed flat-leaf parsley leaves
  • 2 cups loosely packed mint leaves
  • 3 anchovy fillets
  • 3 cloves garlic
  • 2 tablespoons capers
  • 1 1/4 cups extra-virgin olive oil
  • 1/2 teaspoon coarse salt, or more to taste
  • 1/4 teaspoon freshly ground pepper, or more to taste

Cook's Note

Refrigerate until needed, up to 5 days. Bring to room temperature before serving.


  1. Step 1

    Finely chop herbs. Transfer to a bowl.

  2. Step 2

    Chop anchovies, garlic, and capers to form a paste; add to herbs. Add oil. Season with salt and pepper; stir to combine.

Martha Stewart Living, August