Spanish Salsa Verde



Serving size

about 2 tablespoons
30 minutes

This recipe can easily be multiplied and keeps well in the refrigerator for several days.

Spanish Salsa Verde


1/4 cup chopped Fresh parsley
1 2 Tbsp. Peppermint, fresh
6 large Green olives (green olives)
2 Tbsp., drained Capers
2 Tbsp. White wine vinegar
2 Tbsp. Lemon juice
1/2 tsp. Lemon zest (minced)
2 Tbsp. Olive oil
2 tsp. Garlic, raw
1/4 tsp. Salt
1 to taste Black pepper


Place the parsley, mint, olives, capers, vinegar, lemon juice, lemon zest, olive oil, garlic, salt and pepper in a blender or mini chopper.

Blend by pulsing the blender until the sauce begins to get smoother, but it should be a coarse texture - not as smooth as a pesto or chimichurri.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This Salsa Verde is the classic Spanish sauce. There are as many recipes for Salsa Verde as there are ways to use this fantastic sauce. The flavor is both strong and subtle, and it pairs easily with something as delicate as mussels or sole – but it will also hold up to lamb, roast chicken, or grilled pork tenderloin.

Many recipes call for anchovies instead of the green olives. The briny flavor of both makes for a great sauce: salty, umami, and a bit sharp.

"Parsley - the jewel of herbs, both in the pot and on the plate."

Albert Stockli, Chef