Fresh Herb Salsa Verde
July 8, 2019
: About 1 Cup
: 15 min
: 15 min
: Super Easy!
I hate to admit this, but I often have to throw out a lot of produce that has gone bad before I got the chance to use it. I always keep a lot of fresh herbs so today I decided to use some of them up in this Fresh Herb Salsa Verde. I knew there was no way I was going to be cooking with all of these herbs before they started to go bad. You can use any combination of fresh herbs that you have on hand. Also if you happen to keep celery in your fridge, the celery leaves make a great addition to this recipe! It's ok if you don't have them though. Although Arugula is not an herb, it can be used like one. You can use this Fresh Herb Salsa Verde as a sandwich spread, to drizzle over steak, chicken, fish, eggs and even vegetables.
Ingredients
- 2 cups of Fresh Herbs, roughly chopped (Basil, Parsley, Cilantro and Arugula)
- 1 Scallion, chopped
- 1 TBS Celery Leaves
- 2 Cloves of Garlic, smashed
- Zest and Juice from 1/2 Lemon
- 1/4 cup Sherry Vinegar
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Directions
- Step 1 In a food processor or blender add fresh herbs, scallion, celery leaves, garlic, lemon juice and vinegar and pulse until everything is finely chopped
- Step 2 Transfer herb mixture to a small bowl
- Step 3 Add lemon zest, olive oil, salt and pepper and stir to combine
- Step 4 Cover and store in the fridge until ready to use
This look really good! Can I replace some of the fresh herbs with dried herbs if I don’t have enough?
Thank you! Of course. Just make sure to start out with a small amount at first – as dried herbs are much stronger in flavor than fresh herbs.