Italian Salsa Verde

By Other
Italians serve this classic sauce as a condiment for meat and fish any time of the year. A splash of 100% orange juice adds a refreshing flavor and additional nutrients.

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  • Prep Time:

Appetizers, Dips & Salsa

Serves: 8
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Yellow/Orange,White,Green


½ cup flat-leaf parsley leaves, lightly packed
2 tablespoons chopped spearmint
2 tablespoon capers, rinsed and chopped
1 teaspoon finely chopped garlic
½ teaspoon dried oregano
¼ cup 100% orange juice
1 tablespoon lemon juice
2-3 tablespoons extra virgin olive oil
2 anchovy filets, finely chopped, optional


Finely chop the parsley by hand (there should be 1/4 cup chopped) and place it in a small mixing bowl. Add the mint, capers, garlic, and oregano.

The sauce can be made up to this point and refrigerated, covered, for 8 hours. Just before serving, mix in the orange and lemon juices, then stir in the olive oil. Mix in the anchovies, if using.

Nutritional Information

  • Calories:    90
  • Carbohydrates:    2g
  • Total Fat:    9g
  • Cholesterol:    mg
  • Saturated Fat:   1g
  • Dietary Fiber:    0g
  • % of Calories from Fat:    %
  • Sodium:    110 mg
  • Protein:    0g
  • Recipe Credit
  • Juice Products Association



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