Salsa Verde

A vivid, punchy salsa verde made with arugula, parsley, mint, and marjoram, blended with fish sauce and red wine vinegar for tang and umami.

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

• Use cold greens to preserve that vibrant color.
• Let the sauce sit 10 minutes before serving-flavors bloom fast.

Variations

• Add anchovy for extra depth.
• Toss in a clove of raw garlic if you want a sharper edge.

Substitutions

• No fish sauce? Use Worcestershire or a blend of soy sauce and lemon juice.
• Swap arugula for baby kale or watercress if preferred.

Best served with

• Grilled steak, roasted chicken, charred vegetables, or crusty bread.
• Pairs beautifully with a medium-bodied red wine or chilled Lambrusco.

How to Store Leftovers

• Keep in a sealed container in the fridge for up to 5 days. Let come to room temp and stir before serving.

Common Questions

Salsa Verde

No ratings yet

A vivid, punchy salsa verde made with arugula, parsley, mint, and marjoram, blended with fish sauce and red wine vinegar for tang and umami.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 3 cups

Course: Dressing/Condiment

Cuisine: Californian, Italian Inspired

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 cups Arugula
• 1 cup Parsley
• ½ cup Mint
• A few leaves Marjoram
• 6 tablespoon Red Wine Vinegar
• 4 tablespoon Fish Sauce
• 2 cups Olive Oil
• Kosher Salt to taste
• Optional: Lemon Juice Black Pepper

Equipment

• Food processor
• Mason jar or container for storage
• Spatula

Method

 

1. In a food processor, combine Arugula, Parsley, Mint, and Marjoram. Pulse 2-3 times until coarsely chopped.
2. Add Fish Sauce and Red Wine Vinegar, then pulse again to incorporate.
3. With the machine running, slowly drizzle in Olive Oil until fully blended and slightly loose.
4. Taste and adjust with Lemon Juice, Kosher Salt, and Black Pepper as needed.

Notes

Storage: keep in an airtight jar in the fridge for up to 2 weeks, the vinegar and oil help it hold. Give it a stir before serving since it separates as it sits.

Tried this recipe?

Let us know how it was!