Salsa Verde

Preparation info

  • Difficulty


  • Makes



Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About


  • Extra-virgin olive oil, ½ cup (4 fl oz/125 ml)
  • Fresh flat-leaf parsley, ⅓ cup (½ oz/15 g) minced
  • Green onions, 3, thinly sliced
  • Lemon zest, 1½ teaspoons grated
  • Fresh lemon juice, 1½ tablespoons
  • Kosher salt and freshly ground pepper


  1. In a small bowl, combine the oil, parsley, green onions, lemon zest, and juice. Season to taste with salt and pepper. Use right away, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.