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
5(42)
Comments
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“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.

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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

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. 

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Ratings

5 out of 5
42 user ratings
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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.

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!

Anne

Delicious! Made as written.

endura

A haiku homage: Zingy, fresh, piquant, delectable umami best to make extra

JM

I had no anchovies in the house, so I used anchovy paste instead. It is delicious.

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