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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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.