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Salsa Verde

7 min 50s · 4 min 15s active · makes ~225 ml · Easy

Bright green sauce made with fresh flat-leaf parsley, briny capers, and Dijon mustard. Serves 4.

Salsa Verde

Bright green sauce made with fresh flat-leaf parsley, briny capers, and Dijon mustard. Serves 4.

TOTAL TIME

7 min 50s

ACTIVE TIME

4 min 15s

QUANTITY

~225 ml

DIFFICULTY

Easy

CUISINE

—

Who’s eating

A

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/8

Tools0/5

Ingredients

0/8 gathered · 4 servings

60g

1clove

4piece

20g

1tsp

1tbsp

120ml

1pinch

	#	Product	Quantity	Notes	State
	1		60g	—	—
	2		1clove	—	—
	3		4piece	—	—
	4		20g	—	—
	5		1tsp	—	—
	6		1tbsp	—	—
	7		120ml	—	—
	8		1pinch	—	—

Tools

5 items

Serveware

1 item

Procedure

19 steps

1 of 19

Lay the parsley on the chopping board.

Flat-leaf parsley · 60 g

⏱ 5s

ResultFlat-leaf parsley

2 of 19

Gather the parsley into a tight pile and chop it finely, rocking the knife back and forth until the leaves are very fine.

Flat-leaf parsley · step 1

⏱ 1 min

ResultFinely chopped parsley

3 of 19

Scrape the chopped parsley into the medium bowl.

Finely chopped parsley · step 2

⏱ 5s

ResultFinely chopped parsley

4 of 19

Place the garlic clove on the chopping board.

Garlic · 1 clove

⏱ 5s

ResultGarlic

5 of 19

Crush the garlic clove flat with the side of the knife to loosen the skin, then peel it away and discard.

Garlic · step 4

⏱ 10s

ResultPeeled garlic clove

6 of 19

Mince the garlic as finely as you can, rocking the knife over it repeatedly until it is almost a paste.

Peeled garlic clove · step 5

⏱ 30s

ResultMinced garlic

7 of 19

Scrape the minced garlic into the bowl with the parsley.

Minced garlic · step 6

⏱ 5s

ResultMinced garlic and finely chopped parsley

8 of 19

Lay the anchovy fillets on the chopping board.

Anchovy fillets in oil · 4 piece

⏱ 5s

ResultAnchovy fillets in oil

9 of 19

Chop the anchovy fillets finely until they break down into a rough paste.

Anchovy fillets in oil · step 8

⏱ 30s

ResultFinely chopped anchovies

10 of 19

Scrape the chopped anchovies into the bowl.

Finely chopped anchovies · step 9

⏱ 5s

ResultFinely chopped anchovies and minced garlic and finely chopped parsley

11 of 19

Tip the capers onto the chopping board.

Capers · 20 g

⏱ 5s

ResultCapers

12 of 19

Roughly chop the capers so they are broken up but still have some texture.

Capers · step 11

⏱ 20s

ResultRoughly chopped capers

13 of 19

Scrape the chopped capers into the bowl.

Roughly chopped capers · step 12

⏱ 5s

ResultFinely chopped anchovy and minced garlic mixture

14 of 19

Add the Dijon mustard to the bowl.

Dijon mustard · 1 tsp

⏱ 5s

ResultFinely chopped anchovy and minced garlic mixture

15 of 19

Pour the red wine vinegar into the bowl.

Red wine vinegar · 1 tbsp

⏱ 5s

ResultFinely chopped anchovy and minced garlic mixture

16 of 19

Pour the extra-virgin olive oil into the bowl in a steady stream.

Extra-virgin olive oil · 120 ml

⏱ 10s

ResultFinely chopped anchovy and minced garlic mixture

17 of 19

Add a pinch of ground black pepper to the bowl.

Ground black pepper · 1 pinch

⏱ 5s

ResultFinely chopped anchovy and minced garlic mixture

18 of 19

Stir everything together firmly until the mustard has emulsified into the oil and the sauce is cohesive and glossy.

⏱ 30s

ResultSalsa verde

19 of 19

Spoon the salsa verde into a serving bowl and take it to the table.

Salsa verde · step 18

⏱ 10s

ResultSalsa verde

Total Time7 min 50s

#	Product	Tool	Action
1	60 g		Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley
2	Flat-leaf parsleystep 1		Gather the parsley into a tight pile and chop it finely, rocking the knife back and forth until the leaves are very fine.⏱ 1 minResultFinely chopped parsley
3	Finely chopped parsleystep 2		Scrape the chopped parsley into the medium bowl.⏱ 5sResultFinely chopped parsley
4	1 clove		Place the garlic clove on the chopping board.⏱ 5sResultGarlic
5	Garlicstep 4		Crush the garlic clove flat with the side of the knife to loosen the skin, then peel it away and discard.⏱ 10sResultPeeled garlic clove
6	Peeled garlic clovestep 5		Mince the garlic as finely as you can, rocking the knife over it repeatedly until it is almost a paste.⏱ 30sResultMinced garlic
7	Minced garlicstep 6		Scrape the minced garlic into the bowl with the parsley.⏱ 5sResultMinced garlic and finely chopped parsley
8	4 piece		Lay the anchovy fillets on the chopping board.⏱ 5sResultAnchovy fillets in oil
9	Anchovy fillets in oilstep 8		Chop the anchovy fillets finely until they break down into a rough paste.⏱ 30sResultFinely chopped anchovies
10	Finely chopped anchoviesstep 9		Scrape the chopped anchovies into the bowl.⏱ 5sResultFinely chopped anchovies and minced garlic and finely chopped parsley
11	20 g		Tip the capers onto the chopping board.⏱ 5sResultCapers
12	Capersstep 11		Roughly chop the capers so they are broken up but still have some texture.⏱ 20sResultRoughly chopped capers
13	Roughly chopped capersstep 12		Scrape the chopped capers into the bowl.⏱ 5sResultFinely chopped anchovy and minced garlic mixture
14	1 tsp		Add the Dijon mustard to the bowl.⏱ 5sResultFinely chopped anchovy and minced garlic mixture
15	1 tbsp		Pour the red wine vinegar into the bowl.⏱ 5sResultFinely chopped anchovy and minced garlic mixture
16	120 ml		Pour the extra-virgin olive oil into the bowl in a steady stream.⏱ 10sResultFinely chopped anchovy and minced garlic mixture
17	1 pinch		Add a pinch of ground black pepper to the bowl.⏱ 5sResultFinely chopped anchovy and minced garlic mixture
18	—		Stir everything together firmly until the mustard has emulsified into the oil and the sauce is cohesive and glossy.⏱ 30sResultSalsa verde
19	Salsa verdestep 18		Spoon the salsa verde into a serving bowl and take it to the table.⏱ 10sResultSalsa verde
Total Time			7 min 50s

Serving

Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.

Nutrition

per 100 g

Estimated · pre-cooking · 88% ingredients covered

Nutrient	Per 100 g
	470kcal
	1g
	51g
	7g
	3g
	0.2g
	1g
	322mg

Ingredients0/8

Tools0/5

Recipe

Salsa Verde

Bright green sauce made with fresh flat-leaf parsley, briny capers, and Dijon mustard. Serves 4.

What you’ll doYou will finely chop parsley, garlic, anchovies and capers on a board, then combine them in a bowl with mustard, vinegar and olive oil. Stir firmly until the mustard emulsifies and binds the sauce into a glossy, cohesive mixture.

Serves4

Total7 min 50s

LevelEasy

Ingredients

Flat-leaf parsley60 g
Garlic1 clove
Anchovy fillets in oil4 piece
Capers20 g
Dijon mustard1 tsp
Red wine vinegar1 tbsp
Extra-virgin olive oil120 ml
Ground black pepper1 pinch

Tools

SpoonChef's knifeMedium bowlServing bowlChopping board

Method

1

Lay the parsley on the chopping board.

5sChopping boardFlat-leaf parsley · 60 g

2

Gather the parsley into a tight pile and chop it finely, rocking the knife back and forth until the leaves are very fine.

1 minChopping board, Chefs knifeFlat-leaf parsley · step 1

3

Scrape the chopped parsley into the medium bowl.

5sMedium bowlFinely chopped parsley · step 2

4

Place the garlic clove on the chopping board.

5sChopping boardGarlic · 1 clove

5

Crush the garlic clove flat with the side of the knife to loosen the skin, then peel it away and discard.

10sChopping board, Chefs knifeGarlic · step 4

6

Mince the garlic as finely as you can, rocking the knife over it repeatedly until it is almost a paste.

30sChopping board, Chefs knifePeeled garlic clove · step 5

7

Scrape the minced garlic into the bowl with the parsley.

5sMedium bowlMinced garlic · step 6

8

Lay the anchovy fillets on the chopping board.

5sChopping boardAnchovy fillets in oil · 4 piece

9

Chop the anchovy fillets finely until they break down into a rough paste.

30sChopping board, Chefs knifeAnchovy fillets in oil · step 8

10

Scrape the chopped anchovies into the bowl.

5sMedium bowlFinely chopped anchovies · step 9

11

Tip the capers onto the chopping board.

5sChopping boardCapers · 20 g

12

Roughly chop the capers so they are broken up but still have some texture.

20sChopping board, Chefs knifeCapers · step 11

13

Scrape the chopped capers into the bowl.

5sMedium bowlRoughly chopped capers · step 12

14

Add the Dijon mustard to the bowl.

5sMedium bowlDijon mustard · 1 tsp

15

Pour the red wine vinegar into the bowl.

5sMedium bowlRed wine vinegar · 1 tbsp

16

Pour the extra-virgin olive oil into the bowl in a steady stream.

10sMedium bowlExtra-virgin olive oil · 120 ml

17

Add a pinch of ground black pepper to the bowl.

5sMedium bowlGround black pepper · 1 pinch

18

Stir everything together firmly until the mustard has emulsified into the oil and the sauce is cohesive and glossy.

30sMedium bowl, Spoon

19

Spoon the salsa verde into a serving bowl and take it to the table.

Result · Salsa verde

10sServing bowlSalsa verde · step 18

Printed 7 October 2026