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Parsley Salsa Verde

Here’s a bright green parsley salsa verde made with shallots, capers, and lemon zest, and of course parsley, mixed with extra virgin olive oil and a light vinegar or lemon juice. Use it to brighten vegetables, soups, and pasta. It’s delicious with eggs, any style and spooned over slices of goat cheese to go with crackers.


The parsley, shallots, capers, and lemon zest should be finely chopped by hand—you want a texture that gives bumpy bites to your tongue, not a smooth feel you get with a food processor.

Green sauces are an international thing. There’s the Italian basil pesto and the Mexican green cilantro salsa.

Then there’s chermoula, a Moroccan green sauce of cilantro and parsley, seasoned with paprika and cumin. And chimichurri, originally from Argentina and Uruguay, a garlicky emerald variant spiced with red pepper flakes.

Green sauces like parsley salsa verde are customarily spooned over meat or fish, but they equally complement and brighten vegetables, soups, pastas and eggs. Put a bowl of this sauce on the table as a dip for bread.  Yum!

Feel free to ad lib this recipe by adding other herbs like oregano or thyme. Mint is also good.

You might like this cilantro chimichurri sauce too.

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Parsley Salsa Verde
Prep Time
10 mins
Total Time
10 mins

Bright green and full of fresh herb flavor this sauce is delicious as a condiment for almost any food you can think of. Makes about 1 cup.

Course: Condiment
Cuisine: Vegetarian, Vegan, Gluten free
Servings: 1 cup
  • 2 shallots finely diced
  • 3/4 cup finely chopped parsley leaves
  • 2 tablespoons capers rinsed and drained
  • 1 teaspoon grated lemon zest
  • 1 clove garlic minced
  • 1/2 cup extra virgin olive oil
  • 3 teaspoons rice wine vinegar or lemon juice
  • 1/2 teasoon fine sea salt
  • Freshly ground black pepper
  1. Whisk all the ingredients together in a bowl, taste, and season with salt and pepper to your liking. Serve immediately--the bright green color fades quickly and this sauce is best freshly made.

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