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Italian-Style Salsa Verde





Yields
Makes 1 3/4 cups (serving size: 1 tbsp.)



Total Time
20 mins

The food from John Gorham, chef of the Toro Bravo restaurant group in Portland, vibrates with big flavors; a perfect example is this herb-laden fresh sauce that's perfect for drizzling over the Northwest Seafood Boil or other steamed seafood. If you don't have fennel fronds, you can just add a bit more of the other herbs or use fresh dill instead.

 

 1/2 cup coarsely chopped flat-leaf parsley
 1/4 cup coarsely chopped chives
 1/4 cup coarsely chopped fennel fronds or dill
 1/4 cup coarsely chopped mint leaves
 1/4 cup coarsely chopped tarragon
 1/4 cup coarsely chopped shallots
 2 tablespoons finely chopped capers
 2 teaspoons coarsely chopped sage leaves
  About 3/4 tsp. kosher salt
 1 1/4 cups mild and fruity extra-virgin olive oil
Step 1
1

Combine everything except oil in a small bowl. Whisk in oil. Taste and adjust salt. Chill overnight, if possible, so flavors can marry.

Step 2
2

Make ahead: Up to 1 day, chilled; let come to room temperature.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories88
% Daily Value *
Total Fat 10g13%

Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 60mg3%
Total Carbohydrate 0.5g1%

Dietary Fiber 0.2g1%
Protein 0.2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.