Salsa Verde

This is a sauce that goes great on almost anything by adding bright herby flavor and amazing color. Top meat and fish, scramble into eggs, dress a salad, dip bread, whatever. I prefer this fresh, but it should keep for a day or two in the fridge if you make more than you need. 


  • Cilantro (about a quarter cup)
  • Parsley (about a half cup)
  • 1 medium shallot
  • Juice of half a lemon
  • Olive oil
  • Red wine vinegar
  • Salt + pepper


  • Very finely chop the greens and add to a mortar.
  • Finely dice the shallot and add on top of the greens. 
  • Add a generous amount of coarse salt (this will help smooth out the sauce, in addition to seasoning) a splash of vinegar, the lemon juice, and a couple circles of olive oil. 
  • Work the pestle until a paste forms and everything begins to incorporate.  You don’t want it completely smooth, but everything should be green, with just a few bits and leafs remaining. 
  • Pour in additional olive oil and mix until it’s the volume and consistency you want. 
  • Taste and add salt, pepper or vinegar to your liking. 
  • Use on nearly anything! Everything that goes well with bright salty flavors, will be made better with this sauce. 

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