Salsa Verde

Name: Salsa Verde
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: Mediterranean
Ingredients: 1 cup coarsely chopped (40 g) Parsley; 1/4 cup coarsely chopped (10 g) Mint; 1 tsp leaves (or oregano) (1 g) Marjoram; 3/4 cup (180 ml) Olive Oil; 1 small clove Garlic; about 1 fillet (4 g) Anchovy; 1 Tbsp salt-packed rinsed (8 g) Capers; freshly ground Pepper; squeeze of 1/2 lemon (22 ml) Lemon Juice

Independent adaptation of a publicly published Suzanne Goin recipe. Not affiliated with, sponsored by, or endorsed by Suzanne Goin.

FINISHING SAUCE · LAMB & GRILLED MEATS

In the published recipe, this is the finishing sauce for Aspen 2006.

Suzanne Goin's salsa verde for lamb, grilled meats.

On the jar

SALSA VERDE

Method: shake
Yield: about 1¼ cups
Ingredients: 9
Jar batch: 1.25× recipe

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Ratio

OLIVE OIL 180 mlLEMON JUICE 22 ml

Ingredients

Parsley1 cup coarsely chopped (40 g)
Mint1/4 cup coarsely chopped (10 g)
Marjoram1 tsp leaves (or oregano) (1 g)
Olive Oil3/4 cup (180 ml)
Garlic1 small clove
Anchovyabout 1 fillet (4 g)
Capers1 Tbsp salt-packed rinsed (8 g)
Pepperfreshly ground
Lemon Juicesqueeze of 1/2 lemon (22 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL, LEMON JUICE.
Add by count: 1 BUNCH PARSLEY, ½ BUNCH MINT.
Season to finish: MARJORAM (about 1½ tsp), GARLIC (1½ cloves), ANCHOVY (1½ fillets), CAPERS (about 1 Tbsp), PEPPER (to taste).
Cap the jar and shake until emulsified.

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3 kitchens · 5 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Italian Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Meyer Lemon Green Olive SalsaNATIONAL AWARD WINNEROn the jar: MEYER

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Provenance

California–Mediterranean chef of A.O.C. In Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.

Adapted from a Suzanne Goin recipe (Food & Wine / Suzanne Goin (Aspen 2006)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 1.25× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Food & Wine / Suzanne Goin (Aspen 2006) (published as “Salsa Verde”). Full citation lives in Provenance.

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