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A hand closing the lid of a glass jar containing a small amount of bright green sauce or paste on a wooden surface.

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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Prep Time 5 minutes
Cook Time 5 minutes
Active Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Course: Condiments, gluten free, Sauces
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Notes

Storage: keep in a sealed jar in the fridge for up to 1 week. The bright green color fades a bit over time but the flavor holds.

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