This is probably the easiest recipe I’ve ever attempted, and it was inspired by an abundance of herbs (which I just can’t stop irrationally buying during quarantine times). I was craving some kind of pesto or chimichurri situation, but didn’t have the right herbs for the job, so out came this baby dubbed Italian “Salsa Verde”. “Salsa Verde” is written in quotes because that name implies a tomatillo-based, Latin-inspired salsa, which this recipe is not. It is, however, delicious and easy and can literally be put on ANYTHING.
This recipe calls for parsley and mint, but truthfully you could use whatever fresh herbs you have on hand and I think it would be great. The capers, while delicious, could also be subbed for some other briny ingredient such as olives or even a pickled jalapeno if you enjoy spice. The walnuts can also easily be substituted with any other nut variety. From there, all you really need is a lemon, some olive oil, and S&P.
I chose to shoot this recipe with salmon for a nice color contrast, but you could truthfully pair it with anything from chicken, to steak, to pasta, to chickpeas and it would be delicious. The purpose is to bring a little brightness to an otherwise boring meal with minimal ingredients.
I hope you make this recipe and spoon it over all of the things to your heart’s content. And when you do, be sure to share a photo and tag me @theardentcook on Instagram!
¼ cup parsley, finely chopped
⅛ cup mint, finely chopped
3 TBSP capers, drained and roughly chopped
Juice and zest of ½ lemon
⅛ cup extra virgin olive oil
¼ cup walnuts, chopped
¼ tsp crushed red pepper flakes, or more to taste
Salt and pepper, to taste
- Combine parsley, mint, capers, lemon zest, lemon juice, walnuts, red pepper flakes, salt, and pepper.
- Add olive oil and stir vigorously to combine (a fork works best here). Add additional olive oil if desired.
- Spoon over fish, chicken, or steak for a bright compliment to your protein. Alternatively, use this like a pesto for pasta or grain bowls.