Salsa Verde

Variations on Salsa Verde

• Salsa Verde

  • 1 cup(s) coarsely chopped flat-leaf parsley
  • 0.75 cup(s) extra-virgin olive oil
  • 0.25 cup(s) coarsely chopped mint
  • +5 other ingredients
• Salsa Verde

  • 1/4 cup fresh cilantro leaves
  • 1 large garlic clove
  • 2 large green onions
  • 1 large serrano chili
  • 1 tablespoon whipping cream
  • +3 other ingredients
• Salsa Verde

  • 1/2 cup chopped fresh basil
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • +5 other ingredients
• Salsa Verde

  • 1 small garlic clove
  • 1 tablespoon red-wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon anchovy paste
• Salsa Verde

  • 1 1/2 bunches fresh cilantro
  • 1 1/2 teaspoons salt
  • 3/4 cup fresh Italian parsley
  • 1 1/2 teaspoons ground cumin
  • 2 large jalapeño chiles
  • +3 other ingredients
• Salsa Verde

  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped purple onion
  • 1/4 cup loosely packed fresh cilantro
  • 1 jalapeño pepper, seeded
• Salsa Verde

  • 1 1/2 tablespoons red-wine vinegar
  • 1 1/2 cups fresh parsley leaves (preferably flat-leafed)
  • 3 flat anchovies
  • 1 slice homemade-type white bread
  • +3 other ingredients
• Salsa Verde

  • 3 cups fresh Italian parsley leaves
  • 3 garlic cloves
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoons grated lemon peel
  • 3 green onions
  • +3 other ingredients
• Salsa Verde

  • 1 1/2 teaspoons fresh rosemary
  • 3/4 cup capers
  • 1 1/2 teaspoons fresh sage
  • 3 cups fresh parsley
  • 2 cups extra-virgin olive oil
  • +4 other ingredients
• Salsa Verde

  • 3 drained canned anchovy fillets
  • 1/2 cup olive oil
  • 1 clove peeled garlic
  • 2 tablespoons drained capers
  • 1 cup chopped parsley
• Salsa Verde

  • 2 garlic cloves, smashed
  • 2 garlic cloves, smashed
  • 2 scallions, minced
  • 2 scallions, minced
  • 2 tablespoons olive oil
  • Zest and juice of 1 lime
  • +7 other ingredients
• Salsa Verde

  • 3 tablespoons fresh mint
  • 2 1/2 tablespoons bottled capers (preferably nonpareil)
  • 9 flat anchovy fillets
  • 1/8 teaspoon black pepper
  • +2 other ingredients