Salsa Verde

Makes about 3/4 cup

Fresh herbs are essential to this piquant condiment. It can be served with various meat or fish dishes.


  • 3 anchovy fillets, chopped

  • 3 large cloves garlic, chopped

  • 1 tablespoon plus 1 teaspoon capers

  • ¾ cup extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 3 tablespoons chopped fresh flat-leaf parsley leaves

  • 2 tablespoons chopped fresh basil

  • 2 tablespoons chopped fresh marjoram

  • 2 tablespoons chopped fresh mint

  • Salt and freshly ground pepper


  1. With a mortar and pestle, mash anchovies, garlic, and capers to a paste with 2 tablespoons of the olive oil. Stir in lemon juice and remaining olive oil. At this point, salsa can be refrigerated for up to 5 days.

  2. When ready to serve, stir in chopped herbs and season with salt and pepper. Use within 2 hours.

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