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Salsa Verde

- Photo: Hector Sanchez
Photo: Hector Sanchez

Instead of buying bottled salsa, make it fresh with parsley, cilantro, and basil. Add a little kick to mild salsa verde with a dash of red chile flakes.

Yields: Makes 1 cup

Ingredients

1 cup roughly chopped fresh flat-leaf parsley leaves and small stems

1 cup roughly chopped fresh cilantro leaves and small stems

1 cup roughly chopped fresh basil leaves

3/4 teaspoon kosher salt

1/4 teaspoon red chile flakes

2 garlic cloves

1 tablespoon lemon zest plus 2 Tbsp. fresh lemon juice, divided

1/2 cup olive oil

How to Make It

Pulse first 6 ingredients plus 1 tablespoon lemon zest in a food processor until roughly chopped. With processor running, pour olive oil through food chute, until smooth. Transfer to a bowl; let stand 20 minutes. Before serving, stir in lemon juice.

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