Italian Salsa Verde With Parsley and Capers Recipe

Rich and pungent with parsley, olive oil, anchovies, capers, and garlic.

A small bowl of Italian salsa verde.

Serious Eats / Vicky Wasik

Why It Works

  • Salted capers add a cleaner vegetal flavor than brined ones.
  • Adding a hard boiled egg, an old Italian trick, helps emulsify and enrich the sauce.

This bright green sauce made from parsley, olive oil, and garlic is thick and rich, with a briny kick thanks to anchovies and capers. A hard boiled egg helps emulsify the sauce, and adds a savory depth that's hard to beat. It's delicious with poached and simmered meats, eggs, and on sandwiches.

January 2018

Recipe Facts

Prep: 10 mins
Active: 10 mins
Total: 10 mins
Serves: 16 tablespoons
Makes: 1 cup

Rate & Comment


  • 1 bunch flat-leaf parsley leaves and tender stems (3 ounces; 80g), roughly chopped

  • 2 tablespoons salted capers (3/4 ounce; 25g), soaked in cold water for 10 minutes to remove excess salt

  • 4 oil-packed anchovy fillets (about 1/2 ounce; 15g)

  • 2 medium cloves garlic

  • 1 large hard boiled egg

  • 2 tablespoons (30ml) fresh juice from 1 lemon

  • 1/4 cup plus 2 tablespoons (90ml) extra-virgin olive oil

  • Kosher salt


  1. In a blender jar, or using an immersion blender, purée together parsley, capers, anchovies, garlic, boiled egg, and lemon juice until creamy; scrape down sides as necessary to blend everything evenly. Add olive oil and pulse briefly to emulsify. Season with salt.

Special Equipment

Blender or immersion blender

Make-Ahead and Storage

Salsa verde can be refrigerated in an airtight container for up to 5 days.

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Nutrition Facts (per serving)
63 Calories
6g Fat
1g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 63
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 85mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 1g
Vitamin C 8mg 38%
Calcium 12mg 1%
Iron 0mg 3%
Potassium 42mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)