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Five-Herb Salsa Verde

  • SERVINGS: 1 cup
  • FAST

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.

  1. 3/4 cup extra-virgin olive oil
  2. 3 tablespoons minced flat-leaf parsley
  3. 3 tablespoons minced mint
  4. 3 tablespoons minced tarragon
  5. 2 tablespoons minced chives
  6. 2 tablespoons minced fennel fronds or dill
  7. 1 small shallot, minced
  8. 1 tablespoon capers, rinsed and finely chopped
  9. 1 tablespoon red wine vinegar (optional)
  10. Kosher salt
  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.