Parsley Mint Salsa Verde Recipes

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PARSLEY MINT SALSA VERDE



Parsley Mint Salsa Verde image

Provided by Melissa Roberts

Categories     Sauce     Passover     Vegetarian     Quick & Easy     Vinegar     Mint     Healthy     Kosher     Vegan     Kosher for Passover     Parsley     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

2/3 cup extra-virgin olive oil
1/3 cup Sherry vinegar
2 tablespoons water
2 large garlic cloves, finely chopped
1/4 cup finely chopped shallot
1 cup chopped flat-leaf parsley
3/4 cup chopped mint

Steps:

  • Whisk together oil, vinegar, water, garlic, shallot, 1 teaspoon salt, and 1/2 teaspoon pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.

SALSA VERDE (CAPER AND PARSLEY SAUCE)



Salsa Verde (Caper and Parsley Sauce) image

Categories     Sauce     Food Processor     Herb     Mustard     No-Cook     Vegetarian     Quick & Easy     Vinegar     Shallot     Parsley     Capers     Gourmet

Yield Makes 2/3 cup

Number Of Ingredients 7

3 tablespoons capers, preferably packed in salt, or drained bottled capers
1/2 cup packed fresh flat-leafed parsley leaves
1/3 cup extra-virgin olive oil
2 tablespoons chopped shallot
1 teaspoon Dijon mustard
1/2 teaspoon chopped garlic
1 tablespoon red-wine vinegar

Steps:

  • If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

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

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

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