Fresh Herb Salsa Verde Recipes

MIXED HERB SALSA VERDE

Mixed herb salsa verde image

To make a really authentic, full-of-flavour salsa verde, chop up all those lovely herbs by hand

Provided by Jamie Oliver

Categories Vegetables Recipes Vegetables Sauces & condiments

Time 10m

Yield 6

Number Of Ingredients 10

Ingredients

1 large bunch mixed soft fresh herbs, such as flat-leaf parsley, basil and mint
1 clove garlic, peeled
2 tablespoons capers, drained
3 cornichons
2-3 anchovy fillets, finely sliced
1 heaped tablespoon French mustard
4 tablespoons extra virgin olive oil
1-2 tablespoons red wine vinegar
sea salt
freshly ground black pepper

Steps:

Salsa verde is traditionally made with parsley, but I quite like to mix it up a bit and use a bit of basil and mint in there too. Use it to jazz up meat, fish or roasted vegetables, or you could even enjoy it as a lovely dip for roasted new potatoes.
Pick and roughly chop the herb leaves in the centre of a large chopping board. Add the garlic, capers, cornichons and anchovies and continue chopping and mixing it all together until fine.
Scrape everything into a large bowl and add the mustard, extra virgin olive oil and red wine vinegar. Have a taste and season with salt and pepper. You might need to tweak the flavours a little, so keep tasting and add more oil, vinegar and seasoning if needed until you get it just right.

Nutrition Facts : Calories 86 calories, Fat 8.4 g fat, SaturatedFat 1.2 g saturated fat, Protein 1.0 g protein, Carbohydrate 1.1 g carbohydrate, Sugar 0.7 g sugar, Sodium 0 g salt, Fiber 0 g fibre

FRESH HERB SALSA VERDE

Fresh Herb Salsa Verde image

A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

2 cups mixed fresh herbs, such as basil, parsley, and cilantro
1 garlic clove
1 1/4 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
3 anchovy fillets
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g

SALSA VERDE

Salsa Verde image

Categories Condiment/Spread Sauce Herb No-Cook Low Carb Lemon Summer Capers Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 9

Ingredients

1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/3 cup chopped fresh chives
1/4 cup drained capers, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/3 cup fresh lemon juice

Steps:

Mix all ingredients in medium bowl. Season with salt and pepper. (Can be made 1 day ahead; chill. Use at room temperature.)

HERB-ROASTED SEA BASS WITH SALSA VERDE

Herb-Roasted Sea Bass with Salsa Verde image

Categories Fish Herb Low Carb Summer Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

4 tablespoons extra-virgin olive oil
6 8-ounce sea bass fillets
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Salsa Verde

Steps:

Preheat oven to 450°F. Lightly brush baking sheet with olive oil. Place fish fillets on baking sheet. Brush fish with olive oil; drizzle with lemon juice. Sprinkle fish with salt and pepper, then herbs.
Bake fish until just opaque in center, about 10 minutes. Transfer fish to plates. Spoon some Salsa Verde over fish. Pass remaining Salsa Verde separately.

BASIC HERB SALSA

Basic Herb Salsa image

Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.

Provided by Samin Nosrat

Categories easy, quick, sauces and gravies, side dish

Time 5m

Yield About 1 cup

Number Of Ingredients 6

Ingredients

1 cup finely chopped parsley (1 3/4 ounces/50 grams)
1 1/2 teaspoons finely grated lemon zest (from 1 small lemon)
1/4 to 1/2 teaspoon salt, more to taste
2/3 cup extra-virgin olive oil
1 garlic clove
2 tablespoons red wine vinegar, more to taste

Steps:

Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 0 grams

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