Salsa verde: Easy homemade recipe

10-minute gourmet: An easy rustic sauce and six suggestions on how to use. Plus, three variations with mint, avocado and a Mexican salsa verde recipe
By Photos by John Cullen; Food styling by Claire Stubbs; Prop styling by Sasha Seymour
Salsa verde: Easy homemade recipe

Salsa verde


2 garlic cloves
1 anchovy fillet
1/4 cup capers, drained
zest from 1 lemon
2 tbsp lemon juice
1/2 cup olive oil
1 1/2 cups coarsely chopped, packed flat-leaf parsley


1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightly chunky, but not puréed. Use immediately or refrigerate in a sealed jar for up to two weeks.

Makes 1 cup

Per tbsp: 64 calories, 1 g carbs, 7 g fat, 67 mg sodium.

Switch it up

Mint salsa verde: Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups packed fresh mint leaves. Continue with recipe.

Avocado salsa verde:
Add 2 peeled, pitted avocados along with anchovy, capers and lemon. Whirl until creamy. Continue with recipe.

Mexican salsa verde:
Replace lemon with same amounts lime zest and juice. Add 3 whole canned tomatillos. Reduce olive oil to 1/3 cup. Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups chopped, packed cilantro. Continue with recipe.

food, recipes, 10 minute gourmet, salsa verde

Six ways to use it

BBQ chicken tostadas: Toast 6-in. flour tortillas in a non-stick pan until brown and crispy on both sides, 1 to 2 min per side. Top with 1/2 cup sliced BBQ chicken, then sprinkle with thinly sliced fresh chilies, chopped cilantro and a squeeze of fresh lime. Drizzle with Mexican salsa verde (recipe variation on previous page).

Creamy guacamole: Stir 1/2 cup sour cream with 1/2 cup avocado salsa verde (recipe variation on previous page). Serve with tortilla chips.

Gremolata fish: Season tilapia fillets with salt and pepper. Cook in olive oil in a small non-stick frying pan over medium-high, about 3 min per side. Spoon salsa verde overtop.

Minted lamb chops: Cook 4 lamb loin chops in a little olive oil in a large frying pan over medium-high, about 4 min per side, for medium-rare. Serve with mint salsa verde (recipe variation on previous page).

Roasted herbed cauliflower: Line a baking sheet with foil. Spread cauliflower florets in a single layer on prepared sheet. Bake at 350F just until lightly golden, about 25 min. Toss warm cauliflower with salsa verde.

Green-goddess sandwich: Spread avocado salsa verde (recipe variation on previous page) in place of mayonnaise in a sandwich.

salsa verde, guacamole, six ways, recipes


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