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Salsa Verde
Serve this piquant sauce alongside our fritto misto, or mixed fry, for dipping. For the recipe, click on the link at right.


  • 1 cup packed fresh flat-leaf Italian parsley
  • 1/3 cup packed fresh basil leaves
  • 1/3 cup packed fresh mint leaves
  • 1 garlic clove
  • 2 tsp. capers, soaked and drained
  • 1/2 anchovy fillet
  • 2 tsp. Dijon mustard
  • Pinch of crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil, plus more, to taste
  • 1 Tbs. red wine vinegar
  • Salt and freshly ground black pepper, to taste


Roughly chop the parsley, basil and mint and transfer to a blender. Add the garlic, capers, anchovy, mustard, red pepper flakes and the 1/2 cup olive oil. Blend until the mixture is smooth, 30 seconds to 1 minute, adding more oil, if needed.

Pour the mixture into a small bowl. Stir in the vinegar and season with salt and black pepper. Makes about 1 cup.
Williams-Sonoma Kitchen.