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Fresh Herb Salsa Verde


A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

  • Yield: Makes 1 cup

Source: Everyday Food, March 2011


  • 2 cups mixed fresh herbs, such as basil, parsley, and cilantro
  • 1 garlic clove
  • 1 1/4 teaspoons red-wine vinegar
  • 2 tablespoons capers, rinsed and drained
  • 3 anchovy fillets
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and ground pepper


  1. In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Cook's Notes

Ideas for Using Salsa Verde:
- Toss with steamed beans.
- Mix with crumbled feta and serve on crostini or crackers.
- Spoon over thinly sliced grilled skirt steak.
- Drizzle on baked salmon or shrimp.
- Toss with roasted small potatoes.
- Use as a sandwich spread.
- Stir into drained and rinsed canned black beans.
- Add to scrambled eggs on toast.

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