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Green Herb Salsa Verde

Fresh Herb Salsa Verde

Yield: 4 Servings (Roughly 1 Cup)
Prep: 10 minutes
Total: 10 minutes
A vibrant, herbaceous salsa verde, inspired by Italian salsa verde, is prepared with parsley, cilantro, and fresh mint. Prepared in a small food processor or by hand, this bright and garlicky sauce pairs well with everything from grilled vegetables to seafood, poultry, or beef. See notes below for make-ahead tips.

Equipment

  • Breville Immersion Blender

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.
  • 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.
Serving: 1serving, Calories: 445kcal, Carbohydrates: 9g, Protein: 4g, Fat: 45g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 33g, Cholesterol: 1mg, Sodium: 565mg, Potassium: 743mg, Fiber: 5g, Sugar: 1g, Vitamin A: 9632IU, Vitamin C: 102mg, Calcium: 168mg, Iron: 6mg
Course: sauces and dressings
Cuisine: American, Mediterranean