Name: Summer Garden Salsa Verde
Prep time: 25 min
Total time: 25 min
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

Summer Garden Salsa Verde

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Herbaceous Summer Garden Salsa Verde captures the essence of fresh herbs with bright acid notes and subtle heat for a versatile, texture-rich sauce.

Author: Amanda MacArthur
Prep Time: 10 minutes
Resting Time: 15 minutes
Total Time: 25 minutes
Yield: 1½ Cups
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

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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

Find it online: https://foodgardening.mequoda.com/recipe/summer-garden-salsa-verde/