Green sauce is a family of cold, uncooked sauces based on herbs, including the Spanish salsa verde, the French sauce verte, the Italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect), and the Argentinian Chimichurri. The Mexican Salsa Verde, though also called a “green sauce” is instead based on tomatillos.

The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany.Evidence suggests that it was introduced in Kassel by the Italian trading families Bolongaro and Crevenna around 1700. A possible origin of the German variant are French Protestant immigrants emigrating to Kurhessen in the 18th century. The German variant uses a different mix of herbs, since Mediterranean herbs were not available in Germany at the time


1 bunch Basil

1 bunch Parsley

1/2 bunch Mint

1/2 bunch French Tarragon

1/2 bunch Dill

1 bunch Chives

6 Sweet gerkins

2 tablespoons baby capers

1 tablespoon Anchovies

Zest and Juice of 2 Lemons

2 Tablespoons Dijon Mustard


Either very finely chop all ingredients together OR blend ingredients in the thermo mix blender but chop very finely the chives and fold through. Season with Salt and pepper