A vibrant, herbaceous salsa verde, inspired by Italian salsa verde, is prepared with parsley, cilantro, and fresh mint. Prepared in a small food processor or by hand, this bright and garlicky sauce pairs well with everything from grilled vegetables to seafood, poultry, or beef. See notes below for make-ahead tips.
2medium garlic clovesfinely grated with a microplane (about 1 teaspoon)
1 tablespoonlemon juicemore to taste
⅛teaspoondried red pepper flakes
½teaspoon Diamond Crystal kosher saltmore to taste
¼teaspoonfreshly ground black pepper
Mini Food Processor Instructions: Combine ½ cup (120 mL) extra virgin olive oil, parsley, cilantro, mint, capers, anchovies (if using), finely grated garlic cloves, lemon juice, red pepper flakes, salt, and pepper in a small capacity food processor. Pulse repeatedly, scraping down the sides of the bowl as needed, until coarsely chopped or the desired texture is reached.
Transfer to a bowl and stir in the remaining ¼ cup (60 mL) olive oil. Season to taste with salt and pepper, adding more lemon juice as well if needed.
If You Don't Own a Food Processor: Finely chop all ingredients (herbs, anchovies, capers, etc.). Stir everything together in a medium mixing bowl. Season to taste with salt and pepper, adding more lemon juice as well if needed.
Since this sauce is made with fresh herbs, citrus, and garlic, I recommend making this sauce just before serving for best flavor. With that said, it stores well in the refrigerator for 2 to 3 days.
Since it is olive oil-based and will thicken when cold, be sure to allow the salsa verde to sit at room temperature for at least 30 minutes before serving.