My Italian salsa verde combines parsley, lemon, capers, and garlic and is perfect for barbecue chicken or grilled steaks, but equally good on rice or a side of grilled veggies.
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When the weather gets warmer my favorite thing to do is bust out the grill and make batches of Italian salsa verde.
The combination of garlic, parsley, capers, and lemon yields a fresh taste that’s great for summer and the best part is how quickly this comes together!
This delicious green sauce is perfect with for grilled chicken thighs, grilled lamb rib chops, grilled zucchini, and so much more!
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More homemade condiments
Homemade is always better, especially when it comes to condiments! Here are a few more recipes I think you’ll love!
Italian Salsa Verde
Ingredients
- 2 cups fresh parsley
- 1/4 cup capers
- 2 large lemons juiced and zested
- 2 cloves garlic
- 1 cup extra virgin olive oil
- 1/2 tsp chili flakes
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Instructions
- To a blender, add the parsley, emon juice, lemon zest, capers, chili flakes, garlic, and 1/2 cup of olive oil.
- Pulse for 15-30 seconds then begin to add more olive oil as needed to achieve a loose consistency, about 1/4 cup at a time.
Notes
- Capers are very salty, so no extra salt was added. Taste test and adjust salt levels accordingly.
- Chili flakes are optional.
- The recipe starts with a 1/2 cup olive oil, but add as much as it takes to create a loose salsa verde that can be spooned easily.
- Salsa verde can be stored for up to 2 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi I made this and have a lot left over can I freeze it like pesto? Thoughts ?
It was delicious with the flank steak roll up pinwheels . Grazie
Hi Megan, yes you can definitely freeze this one the same way you would a pesto. So happy you liked this with the pinwheels!
Anytime I have an excuse to buy a new jar of capers is a great day. Definitely whipping up a batch of this to throw on chicken, shrimp, and veggies this week!
Thanks so much Jo! I agree one can never have too many capers on hand.
How cool, James! You know I love Mexican food and Mexican Salsa Verde – I would’ve never thought to do an Italian version! I bet this would be amazing on pasta, grilled chicken…the list could go on! YUM!
Thanks Haylie! Definitely love it on all those things and am also a huge fan of the Mexican version.