Basic Herb Salsa
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup finely chopped parsley (1¾ ounces/50 grams)
- 1½teaspoons finely grated lemon zest (from 1 small lemon)
- ¼ to ½teaspoon salt, more to taste
- ⅔cup extra-virgin olive oil
- 1garlic clove
- 2tablespoons red wine vinegar, more to taste
Nutritional analysis per serving (8 servings)
163 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
- Step 2
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you’re using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)
- To vary the herbs, substitute half the parsley with basil, mint, marjoram or cilantro. Spoon basil salsa over poached eggs; mint or marjoram salsa over grilled fish; and cilantro salsa over beans and grilled corn.
- To make the chef Travis Lett's green olive and preserved lemon tapenade, add 3 tablespoons roughly chopped, pitted Picholine or Lucques olives and the minced rind of half a rinsed preserved lemon. This version pairs particularly well with grilled fish and shellfish.
- To make Italian salsa verde, add 8 anchovy filets, rinsed (if salt-packed) and finely chopped, and 2 teaspoons capers, rinsed and finely chopped. Serve alongside grilled chicken, steak or braised beef. Drizzle over boiled green beans, carrots and turnips. Spoon over hard-cooked eggs for a simple appetizer.
- To make Moroccan chermoula, substitute cilantro for the parsley and lime juice for the vinegar. Omit the lemon zest and add 1 tablespoon finely grated fresh ginger, ½ teaspoon ground cumin and ½ jalapeño pepper, finely minced. Serve alongside grilled lamb or pan-fried chicken breasts. Use as a marinade for chicken, sole, tuna or halibut. Spread onto turkey sandwiches.
Private Notes
Comments
Or to make chimichurri, add a little finely chopped chili, and a finely chopped shallot or two, and maybe some oregano. Great with grilled steak.
In addition to making herb oil, to keep them fresh longer, you can wrap the fresh herbs using a moist paper towel and put it in a ziplog bag. Or if you use herbs very often, consider investing in a herb box....Cole and Mason makes a great one http://amzn.to/2aAi1UU
Made this recipe as specified, with parsley and cilantro. Liked the taste, but I thought the sauce was way too oily. Next time I'll use 1/2 cup of olive oil or less. Additionally, I think this sauce would be easier to make if you made it in a blender or food processor. If you want the rough texture, only process half the herbs and fold in the other half later.
Made as written. Whole family loved it over roast chicken and fingerling potatoes. Will definitely put in the rotation for the summer. I think it will be great on grilled food and summer tomatoes.
If you’re using lemon rind anyway, why not replace the vinegar with lemon juice for a brighter flavor?
Good stuff and so many potential variations. I'd suggest going easy on the salt.