- Servings: Makes about 1 cup.
Salsa verde -- green sauce -- is a raw sauce made with green herbs, garlic, and olive oil. It's conventionally made with cilantro, but for those of us for whom cilantro tastes like soap (a condition that apparently is genetic), this version instead uses parsley and fresh mint.
I love to serve this sauce with a simple piece of fish, like roasted halibut or pan sautéed tilapia, plus a plain vegetable like broccolini or little steamed potatoes. Drizzle the sauce on top of the fish, letting any extra sauce dribble over to the vegetables.
This sauce keeps, covered and refrigerated, for up to 2 days. Bring to room temperature and stir to combine before serving.
- 3 medium or 2 large garlic cloves, peeled
- 1 1/4 cups fresh flat leaf parsley (leaves only; no stems)
- 1/4 cup fresh mint leaves (leaves only; no stems)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1/4 teaspoon salt
- 2/3 cup extra virgin olive oil
- Using a food processor or blender, process the garlic cloves until finely chopped. Stop the processor and scrape down the bowl.
- Add the parsley, mint, cumin, paprika, and salt and begin processing, adding the olive oil through the top of the bowl while the machine is running. Process until smooth, stopping to scrape down the bowl as needed.
- Transfer to a serving dish and stir with a fork to combine before serving.