Califonia Bountiful
Side Dish

Salsa verde

This all-purpose sauce created by chef Tom McNary pairs equally well with meat, poultry and fish. "There are a lot of flavors that go into it, so when you eat it, you go, 'Wow, this is really fresh!'"

Chef Tom McNary
Soif Wine Bar & Merchants, Santa Cruz

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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

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