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Salsa Verde

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    A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.
    Everyday Food, March 2011
    • Yield Makes 1 cup
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    Ingredients

    • 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

    Directions

    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 Note

    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.

    Recipe Reviews

    • Pugnkidzmom
      25 Apr, 2011

      This is absolutely delicious!!! I used thai basil, mint, and cilantro, which I had left over from a Vietnamese meal I'd prepared a couple of nights earlier. This is so bright and fresh-tasting! We used it on grilled lamb chops for Easter dinner. Absolutely amazing. I look forward to varying this with different herbs all summer.

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