Name: Italian Salsa Verde With Tarragon and Capers
Prep time: 10 min
Total time: 10 min
Ingredients: 6 anchovy fillets; 6 green onions (finely chopped); 2 tbsp capers (rinsed and finely chopped); ¼ cup white-wine vinegar; ¾ cup parsley (chopped); 3 tbsp tarragon leaves (chopped ); 1/3 cup extra-virgin olive oil; pinch each salt and freshly ground black pepper

A good salsa verde can transform even the simplest meal. This Italian-inspired green sauce combines fresh parsley, tarragon and green onions with briny capers, anchovies and a splash of white-wine vinegar. The result is bright, savoury and wonderfully versatile.

A delicious alternative to chimichurri or pesto, this easy salsa verde is especially good spooned over slow-roasted salmon, sheet-pan chicken or steak, or served alongside crispy potatoes. Best of all, it comes together in just 10 minutes and can be made ahead, making it an effortless addition to your entertaining repertoire.

Bowl of tarragon green onion salsa verde on a tray next to potatoes and arugula.

Italian Salsa Verde With Tarragon and Capers

Fresh parsley, tarragon, capers and anchovies come together in this bright, tangy Italian salsa verde. Ready in just 10 minutes, it's a delicious alternative to chimichurri or pesto and pairs beautifully with roasted salmon, grilled meats and crispy potatoes.

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Ingredients

6 anchovy fillets
6 green onions finely chopped
2 tbsp capers rinsed and finely chopped
¼ cup white-wine vinegar
¾ cup parsley chopped
3 tbsp tarragon leaves chopped
1/3 cup extra-virgin olive oil
pinch each salt and freshly ground black pepper

Instructions

Using chef’s knife, finely chop anchovy fillets. Using side of knife, work into a paste and add to small bowl; stir in onions, capers, vinegar, parsley, tarragon and oil.
Sprinkle with salt and pepper, adding more according to taste. Cover and refrigerate for up to a day. Return to room temperature before using.

Keyword capers, green onion, Italian salsa verde, parsley, salsa verde, tarragon

ELLE Gourmet Tips

In order to work your anchovies into a smooth paste, finely chop them into smaller pieces.: Turn your knife onto its flat side, then press down on the anchovies and smear them against your cutting board. Scrape the anchovies back into a pile and repeat until the paste is a smooth, consistent texture.
This easy salsa verde recipe can be made in advance and left in the refrigerator for up to a day.: Simply return your sauce to room temperature before using.
What is Italian salsa verde made of?: Italian salsa verde is traditionally a parsley-based sauce made with olive oil, capers, anchovies and vinegar or lemon juice. Some recipes also include garlic, hard-boiled eggs or bread. This version adds fresh tarragon and green onions for extra flavour.
What’s the difference between Italian and Mexican salsa verde?: Italian salsa verde is typically an uncooked herb sauce made with parsley, olive oil, capers and anchovies. Mexican salsa verde is generally made with tomatillos, green chilies, onion and cilantro. Although both are called “green sauce,” they have distinctly different flavours and uses.