Anchovy-Caper Salsa Verde

By Dan Pelosi

Updated April 8, 2026

  • Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 2
Ready In
10 min
Rating
4(5)
Comments
Read comments

“Salsa verde” translates to “green sauce” in both Italian and Spanish. Mexican salsa verde is a spicy green sauce typically made of tomatillo, green chiles and cilantro. This Italian salsa verde is an herby, briny green sauce that is made with parsley, anchovies, capers and extra-virgin olive oil. Its bright flavors make it well suited for a variety of uses: as a topping for grilled vegetables, meat or fish, a condiment for sandwiches or a finishing touch for fried eggs. This recipe comes together fast in a blender or food processor, but if you have extra time and a sharp knife, feel free to mince the garlic, parsley, capers and anchovies by hand, creating a looser, chunkier salsa verde. To change things up, add other herbs like basil or mint, use red or white wine vinegar instead of lemon juice, and toss in crushed red pepper for some heat.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:1 cup

  • 4 anchovy fillets

  • 2 tablespoons drained capers in brine

  • 1 bunch flat-leaf parsley (about 2½ ounces), tough stems removed

  • 2 garlic cloves

  • 1 lemon, zested and juiced (about 3 tablespoons juice)

  • ½ cup extra-virgin olive oil 

  • Salt

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 16 servings)

1 gram carbs; 1 milligram cholesterol; 88 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 86 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    To the bowl of a blender or food processor, add anchovies, capers, parsley, garlic, lemon zest and juice, olive oil and a big pinch of salt. Blend on medium until you have a mostly smooth texture, scraping down the sides of the bowl as needed,  about 1 minute. Taste and add more salt, as needed. 

  2. Step 2

    Serve immediately, or cover and refrigerate for up to one week. Let come to room temperature before serving, allowing the olive oil to liquefy. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Rob

I'd hold off on adding salt right away bc the anchovies will be salty and the lemon accentuates that. Salt it after tasting.

CHN

subbed preserved lemons for the salt. Even more lemony. Delicious!

Karen Craddock

Wow, is this good! Followed the recipe almost exactly. I added some red pepper flakes because we like some heat. Don’t be afraid to include the salt. It definitely needs it, even with the anchovies and capers. I did rinse my capers before using them. We’re eating this with a roasted chicken. But I can see it being a great condiment for beef, fish or tofu (if you’re not a vegetarian).

B

Great recipe as written. I would add more garlic and capers. Some Calabrian peppers would be great too.

Karen Craddock

Wow, is this good! Followed the recipe almost exactly. I added some red pepper flakes because we like some heat. Don’t be afraid to include the salt. It definitely needs it, even with the anchovies and capers. I did rinse my capers before using them. We’re eating this with a roasted chicken. But I can see it being a great condiment for beef, fish or tofu (if you’re not a vegetarian).

CHN

subbed preserved lemons for the salt. Even more lemony. Delicious!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.