This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.
Cooks' note:
Salsa verde can be made 30 minutes ahead and kept at room temperature.
Recipe information
Total Time
35 min
Yield
Makes about 2 cups
Ingredients
2/3 cup extra-virgin olive oil
1/3 cup Sherry vinegar
2 tablespoons water
2 large garlic cloves, finely chopped
1/4 cup finely chopped shallot
1 cup chopped flat-leaf parsley
3/4 cup chopped mint
Preparation
Whisk together oil, vinegar, water, garlic, shallot, 1 teaspoon salt, and 1/2 teaspoon pepper until salt has dissolved. Whisk in herbs. Let stand 20 minutes for flavors to develop.
