Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
04/25/2011
This is absolutely delicious!!! I used thai basil, mint, and cilantro, which I had left over from a Vietnamese meal I'd prepared a couple of nights earlier. This is so bright and fresh-tasting! We used it on grilled lamb chops for Easter dinner. Absolutely amazing. I look forward to varying this with different herbs all summer.
Back to Fresh Herb Salsa Verde
All Reviews for Fresh Herb Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Fresh Herb Salsa Verde
Recipe Summary
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
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
Cook's Notes
Ideas for Using Salsa Verde:- Toss with steamed beans.- Mix with crumbled feta and serve on crostini or crackers.- Spoon over thinly sliced grilled skirt steak.- Drizzle on baked salmon or shrimp.- Toss with roasted small potatoes.- Use as a sandwich spread.- Stir into drained and rinsed canned black beans.- Add to scrambled eggs on toast.
Gallery
Fresh Herb Salsa Verde
Recipe Summary
Yield: Makes 1 cup
Gallery
Fresh Herb Salsa Verde
Fresh Herb Salsa Verde
Fresh Herb Salsa Verde
Recipe Summary
Yield: Makes 1 cup
Recipe Summary
Yield: Makes 1 cup
Yield: Makes 1 cup
Makes 1 cup
Ingredients
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
Directions
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.
Cook's Notes
Ideas for Using Salsa Verde:- Toss with steamed beans.- Mix with crumbled feta and serve on crostini or crackers.- Spoon over thinly sliced grilled skirt steak.- Drizzle on baked salmon or shrimp.- Toss with roasted small potatoes.- Use as a sandwich spread.- Stir into drained and rinsed canned black beans.- Add to scrambled eggs on toast.
Cook’s Notes
Ideas for Using Salsa Verde:- Toss with steamed beans.- Mix with crumbled feta and serve on crostini or crackers.- Spoon over thinly sliced grilled skirt steak.- Drizzle on baked salmon or shrimp.- Toss with roasted small potatoes.- Use as a sandwich spread.- Stir into drained and rinsed canned black beans.- Add to scrambled eggs on toast.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 5 stars
04/25/2011
This is absolutely delicious!!! I used thai basil, mint, and cilantro, which I had left over from a Vietnamese meal I'd prepared a couple of nights earlier. This is so bright and fresh-tasting! We used it on grilled lamb chops for Easter dinner. Absolutely amazing. I look forward to varying this with different herbs all summer.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
04/25/2011
This is absolutely delicious!!! I used thai basil, mint, and cilantro, which I had left over from a Vietnamese meal I'd prepared a couple of nights earlier. This is so bright and fresh-tasting! We used it on grilled lamb chops for Easter dinner. Absolutely amazing. I look forward to varying this with different herbs all summer.
Martha Stewart Member
Rating: 5 stars
04/25/2011
This is absolutely delicious!!! I used thai basil, mint, and cilantro, which I had left over from a Vietnamese meal I'd prepared a couple of nights earlier. This is so bright and fresh-tasting! We used it on grilled lamb chops for Easter dinner. Absolutely amazing. I look forward to varying this with different herbs all summer.
Rating: 5 stars
All Reviews for Fresh Herb Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fresh Herb Salsa Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
