Five-Herb Salsa Verde

Once you've chopped the handful of herbs in this lovely salsa verde, all you have to do is stir them with a little oil, minced shallot and capers and you're ready to go.

  • Total Time:
  • Servings: 1 cup

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  • 3/4 cup extra-virgin olive oil
  • 3 tablespoons minced flat-leaf parsley
  • 3 tablespoons minced mint
  • 3 tablespoons minced tarragon
  • 2 tablespoons minced chives
  • 2 tablespoons minced fennel fronds or dill
  • 1 small shallot, minced
  • 1 tablespoon capers, rinsed and finely chopped
  • 1 tablespoon red wine vinegar (optional)
  • Kosher salt

How to make this recipe

  1. In a medium bowl, whisk together all of the ingredients and season with salt.

Make Ahead

The salsa verde can be refrigerated overnight. Bring to room temperature before serving.

Contributed By Published February 2014

471010 recipes/five-herb-salsa-verde 2014-01-10T20:32:36+00:00 John Gorham barbecue-cookout|game-day|latin-american|mexican|dips-and-spreads|sauces-and-condiments|fast|gluten-free|healthy|make-ahead|no-cook|vegetarian february-2014 recipes,five-herb-salsa-verde 471010

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