First things first, despite its name, Italian salsa verde has nothing to do with Mexican salsa verde where the main ingredients are tomatillos and cilantro. Italian salsa verde is incredibly similar to Argentinian Chimichurri. The main ingredients are flat-leaf parsley, olive oil, garlic, vinegar or lemon juice, and capers. This sauce, sometimes known as bagnet verd or bagnet Piemontese, was invented in the 19th century in the northern Italian region of Piedmont and quickly spread down through the Italian peninsula. If you have a chance to travel around Italy you’ll discover slightly different variations of salsa verde. In Piedmont, you’ll see it served with “Bollito”. Stop by in Florence, and you’ll see it used in the famous Lampredotto sandwich. When in Rome, you’ll see it drizzled on “pizza al taglio” or grilled vegetables. Down to Sicily, you’ll find a version of salsa verde called salmoriglio, served with grilled fish and meat. In our family, we use salsa verde to add flavor to grilled, steamed, boiled, oven-roasted, or air-fried vegetables. We also use it as a dressing for chickpeas and beans, especially white cannellini beans and cranberry beans. Finally, we often drizzle salsa verde on raw vegetables, like tomatoes and fennel, grilled tofu, flatbread pizza, piadina, or focaccia. It’s a super-easy way to make these dishes pop!
Ingredients
Parsley: flat-leaf parsley is what is traditionally used in Italy for all preparations. It has a bolder, more aromatic flavor than curly parsley.Capers: capers add umami, saltiness, and a touch of acidity to the sauce. We recommend using non-pareil capers preserved in salt. If you can’t find those, then go for the non-pareil capers in brine.Olive oil: extra virgin if you can. It’s more aromatic and healthier than regular olive oil.Garlic: another key ingredient in Italian salsa verde. Add more or less based on how much you love it.Lemon: we use both lemon zest and lemon juice. In this case, it’s best to use an organic lemon. You can replace lemon with vinegar. White wine vinegar and red wine vinegar are both ok.Salt: to add flavor. Add more or less based on your dietary preferences and needs. We recommend using sea salt or kosher salt.
Serving suggestions
Grilled, baked, and air-fried vegetables
Raw vegetables
Beans and other legumes
Steamed and boiled vegetables
Questions
Storage
Store Italian salsa verde in an airtight container in the fridge for up to 5 days.You can freeze salsa verde for up to a month. To do so, transfer into a jar, or into ice cube trays. Then when frozen you can put the ice cubes in a freezer bag. Thaw in the fridge. Do not microwave and do not freeze multiple times. To a food processor or to a blender, add the garlic clove, the zest of the lemon, freshly squeezed lemon juice (without the seeds), capers, olive oil, salt, and flat-leaf parsley including the stems if they are not too thick. Pulse a few times until the ingredients are finely chopped and turn into a salsa verde.Tip: we pulse instead of blending continuously to keep the temperature cool and slow down the oxidation of the parsley.As you can see in the picture, salsa verde made with a blender or food processor is quite smooth and emulsified. If you make salsa verde by hand, try to chop the parsley, capers, and garlic as finely as you can, then add them to a bowl with the other ingredients and stir with a spoon.
Mustard dressing: our vegan alternative to honey mustard dressing, light, sweet and tangy. Tahini sauce: a creamy addition to tofu salad and wraps. Cilantro lime dressing: perfect for taco Tuesday and a good pairing with Mexican grain bowls. Chipotle sauce: drizzle on your favorite vegan salad, flatbread pizza, or add to tacos. Vegan mayo: an easy 5-minute recipe that is one of our favorite sauces for potatoes and veggie fries. Quick chili oil: a refreshing way to infuse your soup, such as tofu soup or butternut squash soup. Green goddess dressing: adds creaminess and bold flavor to anything, from couscous salad to potato salad. Chimichurri sauce: A staple in our fridge, it pairs perfectly with fresh veggies and pasta salad.
Which sauce is your favorite for salads and veggies? We’d love to hear from you, let us know in the comments below.
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