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Spanish Salsa Verde

by Robin Asbell

Spanish Salsa Verde


Spanish Salsa Verde

from 300 Best Blender Recipes Using Your Vitamix by Robin Asbell




This fresh green sauce is perfect over fish or chicken, tossed with rice or pasta, or even as a topping for eggs. There are just a few anchovies in the mix, adding umami and a salty richness. It’s entirely possible that even people who think they don’t like anchovies will love this sauce.

Makes about 114 cups (300 mL)

12 cup   extra virgin olive oil       125 mL

14 cup red or white wine vinegar   60 mL

4        large anchovies, drained    4

2        cloves garlic, peeled 2

2 cups    lightly packed fresh basil leaves    500 mL

2 cups    lightly packed fresh parsley leaves     500 mL

1 cup  lightly packed fresh mint leaves    250 mL

2 tbsp drained capers    30 mL

12 tsp     salt       2 mL


1.   Place the oil, vinegar, anchovies, garlic, basil, parsley, mint, capers and salt in the Vitamix container. Secure the lid, remove the lid plug and insert the tamper. With the switch on Variable, select speed 1 and turn the machine on. Gradually increase the speed to 10, then flip the switch to High. Using the tamper to press the ingredients into the blades, purée for 30 to 40 seconds or until smooth.

2.  Transfer to a bowl and use immediately, or store in an airtight container in the refrigerator for up to 2 days.



Use a salad spinner to wash and dry the herbs. Simply pick the leaves from the stems and lightly pack them into the measuring cup, then dump them into the salad spinner. Cover with cold water and swish the leaves to remove any grit. Lift out the spinner basket and pour out the water, then spin-dry.

If you prefer, you can replace some of the parsley with additional mint.



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