2000s Recipes + Menus

Parsley Mint Salsa Verde

Makesabout 2 cups
  • Active time:15 min
  • Start to finish:35 min
April 2009
This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.
  • 2/3 cup extra-virgin olive oil
  • 1/3 cup Sherry vinegar
  • 2 tablespoons water
  • 2 large garlic cloves, finely chopped
  • 1/4 cup finely chopped shallot
  • 1 cup chopped flat-leaf parsley
  • 3/4 cup chopped mint
  • Whisk together oil, vinegar, water, garlic, shallot, 1 tsp salt, and 1/2 tsp pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.
Cooks' note: Salsa verde can be made 30 minutes ahead and kept at room temperature.
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