Vegetarian Recipe: Salsa Verde

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Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Mark Gold helms the kitchen at Eva.  He  first shared this recipe for Salsa Verde on June 28, 2008.

Keep reading for the full recipe…

Salsa Verde

  • 2 shallots, minced
  • 3 Tablespoon champagne vinegar
  • 1 Tablespoon chopped oregano
  • 2 Tablespoon chopped mint
  • 3 Tablespoon chive, minced
  • 4 Tablespoon chopped parsley
  • 1 tsp salt
  • 1 cup extra virgin olive oil

Place the minced shallots in a bowl with the champagne vinegar. Let steep for 1 hour. Combine all of the herbs along with the salt in a mortar and grind to a fine paste with a pestle. Add the herb paste to vegetables along with the olive oil and mix well.