I love salsa verde, it tastes amazing and I love the look of the flecks of dark green against the lighter green liquid. And it’s so versatile, it can be used as a marinade, sauce, garnish or even a dip. At work we make salsa verde almost daily so I have had plenty of opportunity to perfect my recipe, which I now happily share with you.
- ½ cup basil leaves
- ½ cup coriander roots & leaves
- 1 cup italian parsley leaves
- 2 cloves garlic
- 1 cup olive oil
- ½ lemon zested and juiced
- 1 tbsp white wine vinegar
- 1 tsp caster sugar
- Salt & pepper to taste
Roughly chop basil, coriander, parsley and garlic, then add these with all other ingredients into a blender or food processor and blitz until combined. Once you’ve combined the ingredients, as always taste, season, and taste again. And that’s it, easy!
Personally I love my salsa verde to have an acidic kick, so as you can see, I use both vinegar and lemon juice, but this does mean that you need to be careful to balance the acidity with something sweet, in this case caster sugar. I have given quantities for the lemon and sugar, but as every lemon is different it’s really best to taste it at the end to make sure it’s not too bitter or too sweet. If it’s too bitter, obviously add a little extra sugar, and if it’s too sweet, just add a little more lemon juice until you get the balance right.