Fresh Herb Salsa Verde
If you’re looking for a versatile, herbaceous, and vibrant summer condiment that goes with (just about) everything, look no further than this fresh herb salsa verde.
This sauce, which is loosely inspired by Italian salsa verde, comes together in minutes. We love to spoon it generously on top of grilled vegetables, seafood, poultry, or beef. Somehow it elevates even the simplest of meals.
It is staple in our house particularly during summertime when herbs, such as parsley, cilantro, and mint, are abundant.
Alternatively this zesty sauce can be used as a vinaigrette or flavor base for grain salads or composed vegetable side dishes.
Fresh Salsa Verde Ingredients:
- Extra Virgin Olive Oil: I strongly recommend using a good-quality extra virgin olive oil for this sauce. It doesn’t need to be the best of the best, but it should be fragrant and flavorful.
- Fresh Herbs: while this recipe calls for a combination of flat-leaf parsley, cilantro, and mint leaves, it is quite versatile and can tinkered with to suit the contents of your fridge. substitute the mint with fresh basil or dill sprigs.
- Capers: salty, briny non-pareil capers are key to this piquant sauce, don’t skip them!
- Anchovies (Optional): similar to capers, anchovies lend another salty, umami dimension. feel free to leave them out if you prefer.
- Lemon Zest + Juice: adds brightness and acidity.
- Fresh Garlic: finely grated garlic lends this sauce a garlicky punch.
- Red Pepper Flakes: for a touch of heat. add more to your liking!
For ease, I prefer to prepare herb salsa verde in a small capacity food processor. While you can prepare it by hand (instructions are included in the recipe box below), a food processor makes quick work and saves time chopping!
Tips for Success: Since this sauce is intended to be loose and coarse in texture (not smooth or emulsified), only a portion of olive oil is used to assist with blending.
How to Make Fresh Herb Salsa Verde:
- Combine ½ cup (120 mL) extra virgin olive oil, parsley, cilantro, mint, capers, anchovies (if using), finely grated garlic cloves, lemon juice, red pepper flakes, salt, and pepper in a small capacity food processor. Pulse repeatedly, scraping down the sides of the bowl as needed, until coarsely chopped or the desired texture is reached.
- Transfer to a bowl and stir in the remaining ¼ cup (60 mL) olive oil. Season to taste with salt and pepper, adding more lemon juice as well if needed.
Make-Ahead Tips:
Since this sauce is made with fresh herbs, citrus, and garlic, I recommend making this sauce just before serving for best flavor. With that said, it stores well in the refrigerator for 2 to 3 days.
Since it is olive oil-based and will thicken when cold, be sure to allow the salsa verde to sit at room temperature for at least 30 minutes before serving.
Fresh Herb Salsa Verde
Equipment
Ingredients
- ¾ cup (180 mL) extra virgin olive oil divided
- 1 cup (25g) (loosely packed) flat-leaf parsley
- 1 cup (25g) (loosely packed) cilantro leaves
- ¼ cup (7g) fresh mint leaves
- 2 tablespoons (20g) drained non-pareil capers
- 2 anchovy fillets packed in olive oil optional
- 2 medium garlic cloves finely grated with a microplane (about 1 teaspoon)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice more to taste
- ⅛ teaspoon dried red pepper flakes
- ½ teaspoon kosher salt more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- Mini Food Processor Instructions: Combine ½ cup (120 mL) extra virgin olive oil, parsley, cilantro, mint, capers, anchovies (if using), finely grated garlic cloves, lemon juice, red pepper flakes, salt, and pepper in a small capacity food processor. Pulse repeatedly, scraping down the sides of the bowl as needed, until coarsely chopped or the desired texture is reached.
- Transfer to a bowl and stir in the remaining ¼ cup (60 mL) olive oil. Season to taste with salt and pepper, adding more lemon juice as well if needed.
- If You Don't Own a Food Processor: Finely chop all ingredients (herbs, anchovies, capers, etc.). Stir everything together in a medium mixing bowl. Season to taste with salt and pepper, adding more lemon juice as well if needed.
Make-Ahead Tips:
- Since this sauce is made with fresh herbs, citrus, and garlic, I recommend making this sauce just before serving for best flavor. With that said, it stores well in the refrigerator for 2 to 3 days.
2 Comments on “Fresh Herb Salsa Verde”
This is a winner. Works great over grilled chicken breast / kebabs. Very happy with results. Definitely needs the twist of lemon at the end. I did not use the anchovies, but would consider it a good addition if I had them on hand. 10/10. Great crowd pleaser. Must consider doubling if having more than 4 people to dinner. Note 1st time cooked as written. 2nd time I used mint and basil together to yield appropriate volume of herbs since parsley was only at 3/4 cup. I don’t think you can go wrong varying the ratios of herbs.
Looks delicious! Can’t wait to try it!