Salsa Verde | Greek Style Sauce and Dip

Salsa Verde Recipe

Sometimes the old, the traditional, the simple, the uncomplex is truly wonderful. Salsa Verde is a classic Greek sauce of parsley, capers and olive oil.

Are you looking for other Dips, Sauces, Purees or Salsas? Browse our collection here. Our Greek dishes are here and here. Have a look at other Parsley recipes here and here. Our Winter recipes here and here might offer some inspiration.


Salsa Verde Recipe

Salsa Verde

Cuisine: Greek
Prep time: 5 mins
Cooking time: 0 mins
Serves: 1 – 6 people, depending how you use it

0.25 chop chopped parsley – use only the leaves and thin stems
grated zest of lime or lemon
1 garlic clove, chopped finely or mashed into a puree
1 Tblspn capers, rinsed, drained and chopped finely
0.5 tspn salt
Freshly ground black pepper to taste
olive oil (enough to thin the sauce to the desired consistency. Up to 0.5 cup, although I use much less)
large squeeze of lime or lemon juice

You can chop the parsley, garlic and capers together. Stir in the lime or lemon zest, salt and pepper. Thin to the desired consistency with the olive oil. Allow the sauce to sit for half an hour to allow the flavours to develop.

Just before serving stir in the lime or lemon juice. Don’t add earlier or it will discolour the herbs.

recipe notes
The key to success is the freshest parsley you can find. It has an amazingly fresh taste, almost grassy (in the nicest possible way) and the lemon and salt add such a zing to it, that it is quite more-ish.

It is best to use flat leaved Italian parsley, but the curly variety will work too. Success depends on a sharp knife. Dull knives will bruise the parsley, a sharp one will slice right through. The colour is better when you slice and dice, rather than mash and bruise.

I like rustic, so my salsa verde retains some texture, however you can choose to make it finer if you desire. It is great on bread or crackers, thin it out a little with oil and a teaspoon of warm water as a pasta sauce, serve with haloumi or pan fried tofu. Pour over oven roasted or char grilled vegetables. Or eat with chips.

Experiment with adding other green herbs too. Chives are good. Some green/spring onion. Even, if you are chopping really fine, a kaffir lime leaf and some lemongrass. A tiny piece of preserved lemon. Thyme, mint, rosemary. What about basil, coriander (cilantro)? Even sorrel. Go wild!





Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

23 thoughts on “Salsa Verde | Greek Style Sauce and Dip”

  1. parsley and potatoes love each other, so this must have been a memorable meal.

    They do, and because I don’t cook potatoes very much, I had forgotten how much they love each other.


  2. I thought salsa verde belongs to mexican cuisine… this sounds interesting recipe!!

    Hi Hima, well it does, but it is very different. Have a look at wikipedia for more information. Apparently it originated in the Middle East, moving through Europe.

    Green sauce is the name of several different sauces containing mainly herbs, namely the Italian salsa verde, the French sauce verte, and the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect).

    It explains the differences of the various types and on the American-Mexican one it says:

    Green sauces are common in Mexican and Mexican-American cuisines. The basis of the Mexican green sauce (known as salsa verde) is either tomatillos, serrano chiles, coriander leaves (also known as cilantro), or some combination of these. Salsa verde can range in spiciness from mild to mouth-searing. It may be warm, as in a chile verde, or cold, as a condiment. In Mexican-American cuisine, a green sauce is frequently used as a dip for tortilla chips and served with tacos

    How extraordinarily interesting! I wonder how the Mexicans came to give it their sauce an Italian name.


  3. That looks oh so delicious, and I love the addition of capers for even more zing. I’m going to try your dukkah recipe next

    The capers and the lemon are really good additions. Enjoy the dukkah!


  4. Those potatoes look absolutely yummy. I might not like garlic too much but you’re not driving me away from here with those fumes!:)

    Phew! They were so yummy, but i dared not breath in the direction of anyone for an hour or two after…..🙂


  5. I’ve a pretty high tolerance for garlic so I use alot of it. I love salsa verde and this looks delicious!

    Thank you, victoria. Yesterday I was eying a large bunch of parsley in the grocers, it seemed to be calling me for some more salsa verde. But it was at a corner store and so ridiculously expensive that it will have to wait.


  6. *sigh* salsa verde and chips… sounds divine. those chips look perfect! And yes, parsley does count as a green!

    Oh, good. I am so glad! I can make this 6 times a week now….. just kidding.


  7. Sounds a brilliant idea…gorgeous colours in that salsa…and just tell me about the need for a maid, housekeeper and cook! There are never enough hours, are there?

    Hi Stephanie, never ever enough hours to do what you need to do, have to do and want to do. Such a tight squeeze at all times.


  8. I would love a plate of those healthy chips!
    I also love the idea of no-cooking Fridays – why didn’t I think of that!

    Yay! As I write this, it is Friday again! YAY!


  9. Oh Ganga, I hope my voice is not too bossy! But I love this solution. You had the food you wanted, and then, through trying to get some more vegetable you made it even more delicious. If I’m having a baked potato, this is the kind of topping I often try, to soup it up and just make it that little bit better. Good work.


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