Dinner

Salsa Verde with Herbs, Gherkins, and Anchovies Recipe

Name: Salsa Verde with Herbs, Gherkins, and Anchovies Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cup green basil, packed; 3/4 cup flat-leaf parsley, packed; 1/2 cup mint leaves, packed; 2 tbsp gherkins, roughly chopped; 1/2 tbsp capers; 1 tsp Dijon mustard; 1/2 tbsp red wine vinegar; 1 – 2 anchovies; 1/2 small garlic clove, roughly chopped; 4 tbsp extra virgin olive oil; 1/4 tsp salt; 1 ice cube (for loosening and keeping mixture green)

ByEthan Lark April 8, 2026April 8, 2026

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Introduction

Salsa verde is a vibrant, herb-packed sauce that adds fresh, zesty flavor to a wide range of dishes. This versatile green sauce combines basil, parsley, mint, and tangy capers for a bright and savory punch that pairs beautifully with meats, vegetables, and more.

A white bowl filled with a thick, bright green pesto sauce that has a slightly chunky texture. The surface of the pesto shows a swirl pattern with a small pool of olive oil shining on top. Two fresh basil leaves rest on the left edge of the bowl, and a silver spoon is partially dipped into the pesto on the right side. The bowl sits on a dark brown textured cloth with a few basil leaves scattered nearby, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup green basil, packed
3/4 cup flat-leaf parsley, packed
1/2 cup mint leaves, packed
2 tbsp gherkins, roughly chopped
1/2 tbsp capers
1 tsp Dijon mustard
1/2 tbsp red wine vinegar
4 tbsp extra virgin olive oil
1/4 tsp salt
1 ice cube (to loosen the sauce and keep it green)
1–2 anchovies
1/2 small garlic clove, roughly chopped

Instructions

Step 1: Place all ingredients into a tall container suitable for a stick blender, including the ice cube.
Step 2: Blitz the mixture using the stick blender until it reaches a fine puree or your preferred texture. Alternatively, pulse in a small food processor.
Step 3: Taste and adjust seasoning if needed. Serve immediately or store for later use.

Tips & Variations

Substitute basil and mint with extra parsley for a milder, earthier flavor.
Try adding a squeeze of lemon juice for extra brightness.
If you want a chunkier texture, pulse less when blending.

Storage

Store salsa verde in an airtight container in the refrigerator for up to 3 days. Because it contains fresh herbs, it’s best used fresh for peak flavor. Before serving again, give it a good stir and add a little olive oil if it has thickened. It’s not recommended to freeze as the texture and color may change.

How to Serve

A shallow white bowl filled with a thick, textured green sauce of pesto that has small bits visible, topped with a swirl of olive oil that adds shine. Two fresh basil leaves sit on top near the edge of the bowl, and a tarnished silver spoon rests in the sauce on the right side, slightly covered in pesto. The bowl sits on a soft brown cloth, and some green basil leaves peek in from the corners, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make salsa verde without anchovies?

Yes, anchovies add depth and umami, but you can omit them if you prefer a vegetarian version. Consider adding a pinch of seaweed flakes or extra capers for a similar savory note.

What dishes go well with salsa verde?

This sauce pairs wonderfully with grilled steaks, roasted lamb, chicken, pork, and seafood. It also complements cooked vegetables, legumes, eggs, and can be used as a spread for sandwiches or crostini.