Food & Cooking Recipes Ingredients Seafood Recipes Fresh Herb Salsa Verde 4.8 (5) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 29, 2019 Print Share Share Tweet Pin Email Yield: 1 cup A relish made with your favorite fresh herbs adds quick flavor to a variety of foods. Ingredients 2 cups mixed fresh herbs, such as basil, parsley, and cilantro 1 garlic clove 1 ¼ teaspoons red-wine vinegar 2 tablespoons capers, rinsed and drained 3 anchovy fillets ½ cup extra-virgin olive oil Coarse salt and ground pepper Directions 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. Print