Salsa Verde



Don’t you just hate it when you have a bunch of leftover herbs piling up in your fridge? Unless you are blessed with a full herb garden in your backyard (ah, the dream) and can pick a sprig or two when needed, it seems like any time a dish calls for herbs, only a portion of that little carton purchased from the store gets used. And since I hate wasting food, this Italian-style salsa verde recipe fits the bill. It is perfect for using up those leftover herbs and it’s also a great pantry staple to have on hand to round out a seemingly simple dish. Not to be confused with the Mexican salsa of tomatillos and chilies, this salsa verde is a bright, briny blend of herbs and citrus that goes great with chicken, steak, fish, and veggies. And the best part about this recipe is the flexibility of herbs that can be used. Do you have extra oregano and dill? Make a oregano-dill salsa verde! Extra mint, parsley, and thyme? Make a salsa verde with them! My recipe includes parsley, oregano, and thyme, but feel free to use whatever herbs you would like!

img_3988Salsa Verde

Yields 1 cup


  • 1½ cups of fresh herbs (preferably parsley and any additional herbs)
  • 2 small cloves of garlic
  • 1/8 tsp red chili flakes
  • 2 tsp dijon mustard
  • zest from 1 lemon (save the juice too!)
  • 3 tbsp. capers (drained)
  • 2/3 cup oil of choice, preferably olive oil or avocado
  • pinch of salt and pepper


Place all of the ingredients (except the lemon juice) in a blender and pulse until the herbs are blended. If you want some extra zing, add in the lemon juice. But wait to add it until you’re ready to serve it – the lemon juice will turn the herbs brown if mixed in too early.  Have any anchovies in the fridge too? Add 1 fillet or two for even more flavor!


I served my salsa verde with seared shrimp skewers.