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Salsa verde

Recipe by:Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz


  • 1 1/2 tbsp. finely diced shallot
    2 tsp. finely chopped capers
    2 tsp. finely chopped cornichon
    2 tsp. finely chopped anchovies (optional, but recommended)
    6 tsp. mixed chopped thyme, sage and oregano
    2 tbsp. chopped chives
    1 bunch parsley, chopped
    1 cup extra virgin olive oil
    2 tbsp. lemon juice
    2 tbsp. red wine vinegar
    1 tbsp. balsamic vinegar
    Salt and pepper, to taste


Mix shallot, capers, cornichon, anchovies and herbs in a bowl. If eating right away, add olive oil, lemon juice and vinegars. Season with salt and pepper and set aside. If not eating right away, wait until just before serving to add acids, to preserve the green color.

Tip: Try this on McNary's recipe for Salmon with asparagus, potato, hard-cooked egg and salsa verde.

Makes 1 1/2 to 2 cupsĀ 

Photo: © 2020 Lori Eanes

Califonia Bountiful