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5-Minute Italian Salsa Verde

4.4 stars, average of 52 ratings

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I usually make up a different kind of dressing, or sauce or dip each week which I use to dip veggie sticks into, drizzle over salads, toss through roasted vegetables or use as a marinade for proteins. It’s a great way to mix up flavours and can completely revamp any go-to meals that are starting to feel a bit tired.

This Italian-style salsa verde would easily be one of my favorites due to its simplicity and adaptability. The flavours are a mix between a pesto and chimichurri, with a beautiful, creamy texture.

If you want more of a Mexican flavour, swap coriander (cilantro) for the basil, and add in a small chilli.

I add anchovies for flavour and saltiness, but if you choose to omit, you’ll need to add in some extra salt to balance out the sourness of the lemon juice and vinegar.

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Hands-on Overall

Serving size 2 tbsp/ 30 ml

Allergy information for 5-Minute Italian Salsa Verde

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Shellfish free
✔  Beef free
Pescatarian
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Nutritional values (per serving, 2 tbsp/ 30 ml)

Net carbs0.4 grams
Protein0.4 grams
Fat10.9 grams
Calories101 kcal

Calories from carbs 2%, protein 2%, fat 96%

Total carbs0.7 gramsFiber0.2 gramsSugars0.1 gramsSaturated fat1.5 gramsSodium188 mg(8% RDA)Magnesium4 mg(1% RDA)Potassium32 mg(2% EMR)

Ingredients (makes about 1 cup)

  • 1 bunch basil leaves (about 25 g/ 0.9 oz)
  • 1 bunch flat-leaf (Italian) parsley (20 g/ 0.7 oz)
  • 2 anchovy fillets (8 g/ 0.3 oz)
  • 2 tbsp capers (17 g/ 0.6 oz)
  • 1 large garlic clove, crushed
  • 3 tbsp apple cider vinegar (45 ml)
  • 2 tbsp fresh lemon juice (30 ml)
  • 1 tsp grated lemon zest
  • 1/2 cup extra virgin olive oil (120 ml/ 4 fl oz)
  • salt and pepper, to taste

Instructions

  1. Roughly tear the leaves off the basil and parsley stems. It doesn’t matter if you get a few stems in as well, they will all blend up.
    5-Minute Italian Salsa Verde
  2. Add the herb leaves to a high-powered blender with the remaining ingredients and blend at medium speed until all of the ingredients are combined, about 15 – 20 seconds.
    5-Minute Italian Salsa Verde
  3. Taste, and add salt and pepper if required.
    5-Minute Italian Salsa Verde
  4. Store sealed in the fridge for up to a week. 5-Minute Italian Salsa Verde

Ingredient nutritional breakdown (per serving, 2 tbsp/ 30 ml)

Net carbsProteinFatCalories
Basil, fresh
0 g0.1 g0 g1 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Anchovy (canned in oil)
0 g0.2 g0.1 g2 kcal
Capers, canned
0 g0 g0 g0 kcal
Garlic, fresh
0.1 g0 g0 g0 kcal
Apple cider vinegar
0 g0 g0 g1 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Lemon peel, raw
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g10.8 g95 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, 2 tbsp/ 30 ml
0.4 g0.4 g10.9 g101 kcal

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Dearna Bond

Dearna is a passionate foodie and food photographer, and loves sharing her knowledge and enthusiasm for both via her food blog and online photography courses.

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