Horseradish Salsa Verde


  • 1 cup coarsely chopped flat-leaf parsley (about 1 bunch)
  • 1 cup olive oil
  • 1/3 cup coarsely chopped fresh tarragon (about 1 bunch)
  • ¼ cup finely grated fresh horseradish or ¾ cup prepared horseradish
  • 2 tablespoons drained capers, coarsely chopped
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon finely chopped shallot
  • + 4 more ingredients
    • 1 tablespoon (or more) white wine vinegar
    • ½ teaspoon finely chopped garlic
    • 1 teaspoon kosher salt plus more for seasoning
    • Freshly ground black pepper

1. Whisk first 9 ingredients and 1 tsp. salt in a medium bowl to blend. Season to taste with more salt, if desired, and pepper. DO AHEAD: Can be made 3 days ahead. Cover and chill. Return to room temperature and stir again before using.

View full recipe at SpringPad


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