All-Purpose Italian Salsa Verde

Photo: H.B. Wilcox Photography

This Italian-style salsa verde might be my most-used condiment. Spoon it over eggs. Layer it in a sandwich. Drizzle it over roasted fish or seared steak. Toss it in a salad with a squeeze of fresh lemon juice. Stir it into rice or pasta. Mix with equal parts mayonnaise or yogurt and fold into pulled, poached chicken for an herby chicken salad. You get the idea.

While parsley is my home-base herb for this salsa verde, I’ll often use whatever fresh, tender herb leaves (and/or finely chopped tender herb stems) need using up. A blend of parsley, tarragon and chives is nice, especially with warm roasted potatoes. Basil and cilantro make a great variation (try it on cold soba noodles!). Sub mint for parsley, if you want. In short: keep the basic measurements the same and riff as you’d like.

1 cup extra virgin olive oil
3/4 cup finely chopped parsley (from about 1 bunch)
1 lemon
1 small clove garlic, crushed
1/2 teaspoon salt

Step 1

Zest 1 tablespoon of zest from the lemon into a medium bowl; juice the rest (about 2 tablespoons) into the same bowl. Add parsley, garlic and salt. Whisk in olive oil. Rest 15 minutes to allow the flavors to meld.

Step 2

Serve immediately, or store in a tightly sealed jar for up to 3 days at room temperature and up to 1 week in the fridge. (Bring to room temperature before serving.)

Makes 1 cup

Photo: H.B. Wilcox Photography