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Salsa verde recipe

Salsa verde recipe

4 ratings

This simple salsa verde recipe delivers masses of flavour. Combining wonderfully fragrant herbs with sharp, salty anchovies and capers, sweet shallots and garlic gives a vibrant, fresh salsa that pairs perfectly with grilled fish and meat. See method

  • Serves 4
  • 15 mins to prepare
  • 110 calories / serving
  • Dairy-free


  • 1 garlic clove, finely chopped
  • 1 small shallot, finely chopped
  • 3 anchovy fillets, drained and very finely chopped
  • 2tsp capers, rinsed and drained, finely chopped
  • 2tbsp finely chopped parsley
  • 2tbsp finely chopped basil
  • 1tbsp snipped chives
  • 1 rounded tsp Dijon mustard
  • 4 tbsp olive oil
  • 1/4tsp finely grated lemon zest and optional lemon juice to taste

Each serving contains

  • Energy

  • Fat

    12g 16%
  • Saturates

    2g 8%
  • Sugars

    0g 0%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 0.7g Protein 1g Fibre 0.5g


    1. Mix the finely chopped garlic, shallot, anchovies, capers, parsley, basil and chives in a bowl, then stir in the mustard, olive oil and lemon zest and a grating of pepper (you shouldn’t need salt).
    2. Just before serving, sharpen up the taste if you like with a squeeze of lemon juice. (If added too early the lemon juice may discolour the herbs.)

    See more Italian recipes

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