Skip to content

Salsa Verde Italiano

An Olive Oil Recipe

Share Pin It

Prep Information

Prep Time

30 minutes

Cook Time



4 people


  • 6 medium cloves garlic, unpeeled
  • 1 cup coarsely chopped fresh, flat parsley
  • 4 anchovy fillets or 2 Tablespoons anchovy paste
  • 2 Tablespoons capers, rinsed
  • 2 Tablespoons chopped fresh basil or mint or 2 Tablespoon fresh tarragon
  • 1 Tablespoon lemon zest
  • 2/3 cup Milanese Gremolata Olive Oil
  • 1/4 teaspoon salt
  • Freshy ground pepper to taste


  • Place garlic in a small saucepan and cover with 1/2 inch of cold water. Bring to a boil over high heat. As soon as water boils, drain and add 1/2 inch water and bring to boil again.
  • Drain and rinse under cool water until cool enough to handle. Pell and coarsely chop.
  • Place the garlic, parsley, anchovies, capers, basil (or mint or tarragon) and lemon zest in a food processor or blender. With the motor running, slowly add oil until just blended. The sauce should still have a little texture.
  • Season with salt and pepper.
Back To Top