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  • Lactose free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegan
  • Wheat free
  • Vegetarian
  • Gluten free
  • Dairy free
  • Egg free
  • Nut free

Looking to pep up your sauce game? This salsa verde with herbs, garlic, green olives, baby capers and Dijon will give every meal a sensational new flavour.

  • Makes1, 185ml (3/4 cups)
  • Prep time5 minutes
Salsa verde


  • 1 cup coarsely chopped flat-leaf parsley
  • 1/2 cup coarsely chopped basil
  • 1/2 cup coarsely chopped mint
  • 1/2 cup (125ml) extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1/4 cup (30g) pitted green olives, coarsely chopped
  • 4 cornichons, chopped (optional)
  • 1 tbs drained baby capers
  • 1 tsp Dijon mustard
  • 2 tsp red wine vinegar

Nutritional information

Per tbs: Energy: 232kJ/56 Cals (3%), Protein: 0.3g (1%), Fat: 6g (9%), Sat Fat: 1g (4%), Sodium: 76mg (4%), Carb: 0.4g (0%), Sugar: 0.2g (0%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the parsley, basil, mint, oil, garlic, olives, cornichons, capers, mustard and vinegar in a small food processor.  Process until smooth. Season. Serve with grilled meat, fish or vegetables, or use as a dipping sauce.

Recipe tip

Clever storage:
If you’ve made more salsa verde than you can possibly use (a fresh batch lasts 3-5 days when covered in the fridge), place it in the freezer. It will last for at least 2 months when frozen, and to avoid wasting any excess, pour individual portions into an ice cube tray, so there’s no need to defrost all at once.

Use it up: The Mediterranean roots of this salsa verde recipe means that it shares a lot of ingredients with other dishes in the region, particularly pasta. Use up leftover herbs, capers and olives in this penne puttanesca or caper and olive linguine, both with tuna.

Salsa verde recipe

While the term ‘salsa verde’ translates to ‘green sauce’ in both Italian and Spanish, the condiment itself differs quite significantly depending on which country you’re in (or inspired by). Traditional Mexican salsa verde, which is believed to date back to the 16th century, is made using green tomatillos, chilli peppers and ground seeds, and was customarily used for seasoning meat and fish. However, across Europe and in Australia, salsa verde ingredients typically rely on a base of green herbs, such as parsley, mint and basil. Just as the contents may vary, so too does the use of this tasty, tangy sauce. It’s an excellent addition to everything from grilled meats and fish to salads and sandwiches.

How to make salsa verde

Taking just five minutes to prepare, this clever condiment will add an instant burst of flavour to any dish it accompanies. While it’s incredibly easy to make, the success of this sauce greatly relies on the quality of ingredients, so be sure to look for the freshest herbs you can find, and the best olive oil you can get your hands on. You can refresh wilted herbs in a bowl of ice water before draining on a paper towel prior to use.

Serving and storing salsa verde

You might be tempted to use up all of your salsa verde on grilled meat and fish, but there are plenty of other ways to enjoy this delicious dressing. Serve it up in a small dish beside your next charcuterie board for a dipping delight, or try it on with tomatoes on some lightly toasted sourdough. It even makes a tasty topping with scrambled eggs!

Now get cooking

Once you’ve tried making your own recipe for salsa verde and discovered just how much flavour you can pack into such an easy creation, you’ll be making it every week. Level up your next lunch and drizzle some of this homemade sauce on top of fresh and simple bruschetta or the ultimate steak sandwich. If you love making your own sauces, have a go of mint sauce (perfect with lamb) or this peri peri sauce by Adam Liaw for a spicy hit.