Herby Salsa Verde

Name: Herby Salsa Verde
Yield: Makes a generous 2 cups
Ingredients: 2 cups roughly chopped fresh basil, mint, cilantro, flat-leaf parsley, and green onion, in any combination; 2 cups roughly chopped fresh basil, mint, cilantro, flat-leaf parsley, and green onion, in any combination; 2 cups roughly chopped fresh basil, mint, cilantro, flat-leaf parsley, and green onion, in any combination; 2 cups roughly chopped fresh basil, mint, cilantro, flat-leaf parsley, and green onion, in any combination; 2 cups roughly chopped fresh basil, mint, cilantro, flat-leaf parsley, and green onion, in any combination; ¼ cup capers; 2–4 cloves garlic, finely chopped or thinly sliced; 1–2 shallots, minced; 1 Fresno or other fresh green chile, roughly chopped or sliced, or pinch of red chile flakes; 1 Fresno or other fresh green chile, roughly chopped or sliced, or pinch of red chile flakes; 1 Fresno or other fresh green chile, roughly chopped or sliced, or pinch of red chile flakes; Few small splashes of sherry vinegar or red wine vinegar; Few small splashes of sherry vinegar or red wine vinegar; Grated zest and juice of 1–2 lemons (orange is also great); Grated zest and juice of 1–2 lemons (orange is also great); Freshly ground black pepper; 2–3 teaspoons kosher salt; 1½ cups buttery extra-virgin olive oil, plus more for topping if needed

Preparation info

Makes a generous
2 cups

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Ingredients

2 cups roughly chopped fresh basil, mint, cilantro, flat-leaf parsley, and green onion, in any combination
¼ cup

Sauce
Vegetarian
Gluten-free

Method

In a bowl, combine the herbs, capers, garlic, shallots, chile, vinegar, lemon zest and juice, a few twists of pepper, and the oil and stir gently to mix. Season with 2 teaspoons of the salt, then give the mixture another stir and let sit for 20 minutes or so on the counter.

Taste and adjust with a little more salt and/or acid until the sauce tastes herbaceous and ultra fresh. Use immedi