Description
Full of flavor with fresh herbs, this salsa verde goes well on just about everything.
Ingredients
Units
Scale
- 1/2 cup coarsely chopped cilantro
- 1/2 cup coarsely chopped parsley
- 1/2 cup coarsely chopped mint
- 1/4 cup coarsely chopped dill
- 1 clove garlic, finely minced
- 1 lemon
- 1 tablespoon cut up lemon preserve
- 1 cup pitted green olives, the best you can find
- Wonder Valley Olive Oil!
- Kosher Salt
Instructions
- Cut all your herbs up, as fine or rough as you want. In a shallow bowl pile the herbs to one side and put the garlic and lemon juice on the other side to macerate for a bit.
- Cut up a bit of lemon preserve, I always have a jar going in the fridge and use just the peel for it. Add to the bowl.
- Break up the olives with your fingers, it looks nicer when they are torn rather than chopped in my opinion and the irregularly of size is nice.
- Stir it together and POUR on the olive oil, I did at least a cup but it should be a really loose sauce and easy to spoon. Adjust with salt if needed. Goes amazing with roasted vegetables and grilled chicken!