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Salsa verde exists in many culinary traditions – from Italian to Mexican to Argentinian – each with its own delicious twist. This Summer Garden Salsa Verde leans more toward the Italian style, with a medley of tender herbs, capers for briny goodness, and lemon for brightness. What makes it special is its incredible versatility – it’s like the Swiss Army knife of sauces! Spoon it over grilled meats, swirl it into soups, drizzle it on roasted vegetables, or heck, just eat it with a spoon when nobody’s looking (not that I’ve ever done that… more than a dozen times).
The best part? You can use whatever herbs are threatening to take over your garden or languishing in your crisper drawer. No rules here, just deliciousness!
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Summer Garden Salsa Verde
Herbaceous Summer Garden Salsa Verde captures the essence of fresh herbs with bright acid notes and subtle heat for a versatile, texture-rich sauce.
- Prep Time: 10 minutes
- Resting Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1½ Cups 1x
- Category: Sides & Sauces
Ingredients
- 1 cup fresh parsley leaves, packed
- ½ cup combined fresh herbs (any mix of basil, mint, cilantro, chives, tarragon)
- 2 tablespoons capers, drained
- 1 small shallot, roughly chopped
- 1 garlic clove
- 1 anchovy fillet (optional but adds amazing depth)
- Zest and juice of 1 lemon
- 1 tablespoon red wine vinegar
- ½ cup extra virgin olive oil
- ½ small jalapeño, seeded (optional)
- Salt and pepper to taste
Instructions
- Combine all ingredients except olive oil in a food processor
- Pulse until finely chopped but not pureed
- With motor running, slowly add olive oil until just combined
- Season with salt and pepper
- Let sit for at least 15 minutes before serving to allow flavors to blend
Notes
- Makes about 1½ cups
This vibrant green sauce is summer’s MVP (Most Valuable Preparation)! It’s absolutely magical spooned over grilled fish, chicken, or steak – the bright herbaceous flavors cut through richness and wake up your taste buds. For a complete meal that comes together in minutes, grill some protein and vegetables, then drizzle everything with this sauce – instant dinner that tastes like you spent hours in the kitchen!
It also transforms simple boiled potatoes into something special – just toss warm potatoes with a generous spoonful of salsa verde for a side dish that steals the spotlight. The sauce keeps in the refrigerator for about 3 days, though the vibrant green color may darken slightly. Pro tip: Save a little salsa verde to swirl into soup just before serving – it adds incredible dimension to even the simplest tomato or vegetable soup!
Has this Summer Garden Salsa Verde helped you tackle your herb garden overflow? Or have you discovered an unexpected pairing that rocked your world? Share your salsa verde adventures in the comments – summer’s bounty is best when shared!
