5-Minute Italian Salsa Verde

I usually make up a different kind of dressing, or sauce or dip each week which I use to dip veggie sticks into, drizzle over salads, toss through roasted vegetables or use as a marinade for proteins. It’s a great way to mix up flavours and can completely revamp any go-to meals that are starting to feel a bit tired.

This Italian-style salsa verde would easily be one of my favorites due to its simplicity and adaptability. The flavours are a mix between a pesto and chimichurri, with a beautiful, creamy texture.

If you want more of a Mexican flavour, swap coriander (cilantro) for the basil, and add in a small chilli.

I add anchovies for flavour and saltiness, but if you choose to omit, you’ll need to add in some extra salt to balance out the sourness of the lemon juice and vinegar.

Step-by-step

1. Roughly tear the leaves off the basil and parsley stems. It doesn’t matter if you get a few stems in as well, they will all blend up.

   

2. Add the herb leaves to a high-powered blender with the remaining ingredients and blend at medium speed until all of the ingredients are combined, about 15 – 20 seconds.

   

3. Taste, and add salt and pepper if required.

   

4. Store sealed in the fridge for up to a week.

   

Recipe

5-Minute Italian Salsa Verde

★★★★☆4.4 (55 ratings)

This Italian style low-carb green salsa is delicious as a marinade, drizzled over roasted vegetables and ...

Hands on

5m

Overall

5m

Servings

10

0.4 g

Net carbs

0.4 g

Protein

10.9 g

Fat

101

kcal

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Ingredients makes about 1 cup

• 1 bunch basil leaves (about 25 g/ 0.9 oz)
• 1 bunch flat-leaf (Italian) parsley (20 g/ 0.7 oz)
• 2 anchovy fillets (8 g/ 0.3 oz)
• 2 tbsp capers (17 g/ 0.6 oz)
• 1 large garlic clove, crushed
• 3 tbsp apple cider vinegar (45 ml)
• 2 tbsp fresh lemon juice (30 ml)
• 1 tsp grated lemon zest
• ¹/₂ cup extra virgin olive oil (120 ml/ 4 fl oz)
• salt and pepper, to taste

Instructions

1. Roughly tear the leaves off the basil and parsley stems. It doesn’t matter if you get a few stems in as well, they will all blend up.

2. Add the herb leaves to a high-powered blender with the remaining ingredients and blend at medium speed until all of the ingredients are combined, about 15 – 20 seconds.

3. Taste, and add salt and pepper if required.

4. Store sealed in the fridge for up to a week.

Nutrition per serving, 2 tbsp/ 30 ml

Carbs 2%Protein 2%Fat 96% of calories

Net carbs

0.4 g

Total carbs

0.7 g

Fiber

0.2 g

Sugars

0.1 g

Protein

0.4 g

Fat

10.9 g

Saturated fat

1.5 g

Calories

101 kcal

Sodium

188 mg · 8.16% RDA

Magnesium

4 mg · 1.07% RDA

Potassium

32 mg · 1.58% EMR

Nutrition by ingredient

Per 2 tbsp/ 30 ml	Net carbs	Protein	Fat	kcal
Basil, fresh	0 g	0.1 g	0 g	1
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Anchovies (canned anchovy fillets in oil)	0 g	0.2 g	0.1 g	2
Capers, canned	0 g	0 g	0 g	0
Garlic, fresh	0.1 g	0 g	0 g	0
Apple cider vinegar	0 g	0 g	0 g	1
Lemon juice, fresh	0.2 g	0 g	0 g	1
Lemon peel, raw	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	10.8 g	95
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	0.4 g	0.4 g	10.9 g	101

Serving size 2 tbsp/ 30 ml

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian