Salsa Verde (Herb Sauce)

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

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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

Active Time 10

Total Time 10

Servings: 1 cup

Course: Condiments, gluten free, Sauces

Cuisine: Californian, Mediterranean

Calories: 14

Ingredients Equipment Method Nutrition 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

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

To Plate

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

To Plate

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

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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