Salsa Verde


1 tablespoon Meyer lemon zest (or Eureka is fine, too)
1/4 cup flat leaf parsley (approximately 6 stems)
1/4 cup mint leaves only (top 4 leaves of approximately 8 sprigs)
1/4 cup packed marjoram leaves (approximately 8 sprigs)
2 tablespoons capers
1 tablespoon finely minced shallot
Salt and fresh ground pepper to taste
Juice of 1/2 a lemon (about 1 1/2 to 2 tablespoons)
3 tablespoons or more of good quality extra virgin olive oil


With a sharp knife, mince the lemon zest. Bunch all the green herbs and mince these into the zest.

Dry the capers and place them on the herbs, and mince them. Placing them on top helps keep them from rolling away.

Make sure all of the above are uniformly minced, then transfer to a medium sized non-reactive bowl.

Add the shallots to the above; give a good grind of fresh pepper and a decent pinch of salt to the bowl. Add the lemon juice and stir to combine.

Drizzle 2 tablespoons of olive oil over the above and stir really well. Season to taste with salt and pepper. Adjust as needed. Add more oil until you form a slightly wet paste that has a nice sheen. It should not be soupy.

Transfer to a storage container and cover well. Refrigerate until ready to use.

CHEF NOTES: “I use this on grilled meat, on fish (especially nice on salmon), as a sandwich smear, and on toasts. I have spooned it into tired tasting soup that needed a little help, and have used it as part of a vinaigrette. The ingredients can vary easily. I frequently make it without the mint. I just use marjoram and add a little oregano. You can substitute basil for the mint, oregano for the marjoram, use chervil or chives. Once you have made this it becomes easy and you will concoct your own version. Then you stop measuring–you’re on your way!”

SOURCE: Recipe courtesy of Chef Andrew Cohen, Chef in Residence, MBCFM

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