Italian Salsa Verde


Italians serve this classic sauce as a condiment for meat and fish any time of the year. A splash of 100% orange juice adds a refreshing flavor and additional nutrients. 

½ cup flat-leaf parsley leaves, lightly packed

2 tbs fresh spearmint, chopped

2 tbs capers, rinsed and chopped

1 tsp garlic, finely chopped

½ tsp dried oregano

¼ cup fresh squeezed orange juice 

1 tbs fresh squeezed lemon juice

2-3 tbs extra virgin olive oil

2 anchovy filets, finely chopped, optional


  1. Finely chop the parsley by hand (there should be 1/4 cup chopped) and place it in a small mixing bowl. Add the mint, capers, garlic, and oregano. 
  2. The sauce can be made up to this point and refrigerated, covered, for 8 hours. Just before serving, mix in the orange and lemon juices, then stir in the olive oil. Mix in the anchovies, if using.
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