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Italian Salsa Verde

  • Author: Alison Carroll


Full of flavor with fresh herbs, this salsa verde goes well on just about everything.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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!