Salsa Verde (Herb Sauce)

A bright, herb-driven salsa verde that balances citrus snap with savory umami. Fast, versatile, and built to lift everything it touches.

Why You'll Love Salsa Verde

It's not your standard salsa verde-this one hits all the right notes: herbal, acidic, slightly funky, and insanely versatile. It turns any grilled protein into a main event.

Tips and Tricks

• Swap lemon for lime for sharper acidity.
• Add 1 anchovy fillet or 1 teaspoon capers for extra punch.
• Stir in 1 teaspoon miso instead of fish sauce for a vegetarian version.

Variations

• Swap lemon for lime for sharper acidity.
• Add 1 anchovy fillet or 1 teaspoon capers for extra punch.
• Stir in 1 teaspoon miso instead of fish sauce for a vegetarian version.

Substitutions

• Huacatay → equal parts parsley and cilantro
• Aged shoyu → soy sauce + few drops fish sauce
• Fish sauce → white miso or tamari (vegetarian)

Best served with

• Grilled steak, chicken, or fish
• Roasted or braised vegetables
• Burrata, ricotta, or fresh mozzarella
• Crusty sourdough

How to Store Leftovers

Refrigerate in airtight container and use within 24 hours for best color and flavor (up to 2 days max). Press plastic wrap directly on surface or cover with olive oil to slow oxidation.

notes

• This base uses fish sauce and is not vegetarian; swap in miso or tamari for a vegetarian version.
• Cover surface with plastic wrap or a thin layer of olive oil to slow oxidation.

Common Questions

Salsa Verde (Herb Sauce)

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Vivid, herb-forward, citrus and umami in balance. Blitzed smooth for drizzling over vegetables, grilled meats, or burrata.

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Active Time 10 minutes mins

Total Time 10 minutes mins

Servings: 1 cup

Course: Condiments, gluten free, Sauces

Cuisine: Californian, Mediterranean

Calories: 14

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 1 bunch cilantro leaves picked
• 1 bunch huacatay leaves picked (or substitute parsley/cilantro)
• 1 bunch parsley leaves picked
• ½ bunch chives finely chopped
• 1 tablespoon fish sauce
• 1 tablespoon aged shoyu or uni shoyu
• 2 tablespoon lemon juice freshly squeezed
• 1 teaspoon lemon zest freshly grated

Equipment

• Blender or food processor
• Cutting board
• Chefs knife

Method

 

Blend the Sauce

1. Add cilantro, huacatay, parsley, and chives to a blender.
2. Add fish sauce, aged shoyu, lemon juice, and lemon zest.
3. Blend until smooth and vibrant green, scraping down sides as needed.
4. Taste and adjust: more lemon for brightness, a few drops fish sauce for depth.

To Plate

1. Add cilantro, huacatay, parsley, and chives to a blender.
2. Add fish sauce, aged shoyu, lemon juice, and lemon zest.
3. Blend until smooth and vibrant green, scraping down sides as needed.
4. Taste and adjust: more lemon for brightness, a few drops fish sauce for depth.

To Plate

1. Drizzle over grilled meats or vegetables, spoon next to burrata, or fold through grains.

Nutrition

Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 1413mgPotassium: 90mgFiber: 0.2gSugar: 2gVitamin A: 5IUVitamin C: 14mgCalcium: 11mgIron: 0.2mg

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