ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Italian-Style Salsa Verde

Total time 20 mins
Yield Makes 1 3/4 cups (serving size: 1 tbsp.)
The food from John Gorham, chef of the Toro Bravo restaurant group in Portland, vibrates with big flavors; a perfect example is this herb-laden fresh sauce that's perfect for drizzling over the Northwest Seafood Boil or other steamed seafood. If you don't have fennel fronds, you can just add a bit more of the other herbs or use fresh dill instead. 


  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/4 cup coarsely chopped chives
  • 1/4 cup coarsely chopped fennel fronds or dill
  • 1/4 cup coarsely chopped mint leaves
  • 1/4 cup coarsely chopped tarragon
  • 1/4 cup coarsely chopped shallots
  • 2 tablespoons finely chopped capers
  • 2 teaspoons coarsely chopped sage leaves
  • About 3/4 tsp. kosher salt
  • 1 1/4 cups mild and fruity extra-virgin olive oil

Nutrition Information

  • calories 88
  • caloriesfromfat 98 %
  • protein 0.2 g
  • fat 10 g
  • satfat 1.4 g
  • carbohydrate 0.5 g
  • fiber 0.2 g
  • sodium 60 mg
  • cholesterol 0.0 mg

How to Make It

  1. Combine everything except oil in a small bowl. Whisk in oil. Taste and adjust salt. Chill overnight, if possible, so flavors can marry.

  2. Make ahead: Up to 1 day, chilled; let come to room temperature.

Toro Bravo restaurant group, Portland, OR