I get asked all the time what my favorite recipe is or what’s my style of cooking. I see that as a complex question because one of the most fulfilling aspects I find by being a chef is the ability to constantly learn and grow. So my style, passions, and knowledge changes constantly. However, one consistent in my kitchen is my desire to create everything I can from scratch. They may seem like a “duh” kind of statement. But unlike many chefs, I mean that to a T. Meaning I try to stock my pantry and fridge with homemade items that many others buy out of convenience, like vinegar, yogurt, butter, and sauces. This Salsa Verde is a favorite pantry staple in my kitchen. Its the easiest sauce that adds complexity to any dish in seconds.

Lemon, capers, oregano, red chili flakes, garlic, parsley

Plus, 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.

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!

Salsa Verde

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Salsa Verde
This salsa verde is a bright, briny blend of herbs and citrus that goes great with chicken, steak, fish, and veggies.
  1. 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.  
  2. Extra salsa verde can be frozen for up to 3 months. I like to portion leftover salsa verde in ice cube trays before freezing, making them the perfect single serving size for later!
    Salsa Verde with shrimp
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