Salsa Verde

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January 1, 2021

Salsa Verde

Course: Side Dish
Serving Size: 1 cup
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  • ½ cup flat-leaf parsley chopped
  • ¼ cup cilantro chopped
  • ½ cup tarragon chopped
  • 3 tbsps drained capers coarsely chopped
  • 15 gherkins (cornichons) finely chopped
  • 1 small clove garlic peeled and minced
  • 1 tbsp dijon (smooth) mustard
  • 2 tbsp grainy mustard
  • ½ tsp red wine vinegar
  • The juice of a lemon
  • ½ cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper


  • In a large bowl, mix the parsley, cilantro, tarragon, caper, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend. Add the vinegar, lemon juice and olive oil. Wish to blend. Taste for seasoning.


Note: This salsa can be made the day before and left overnight to “rest” so the flavors meld together before serving.

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