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Close-up view of a jar filled with green pesto sauce. The sauce has a textured, slightly chunky appearance with visible flecks of herbs and oil.

Salsa Verde

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A vivid, punchy salsa verde made with arugula, parsley, mint, and marjoram, blended with fish sauce and red wine vinegar for tang and umami.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 3 cups
Course: Dressing/Condiment
Cuisine: Californian, Italian Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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