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Salsa Verde

Photo: Hector Sanchez 


Makes 1 cup

Instead of buying bottled salsa, make it fresh with parsley, cilantro, and basil. Add a little kick to mild salsa verde with a dash of red chile flakes.


  • 1 cup roughly chopped fresh flat-leaf parsley leaves and small stems
  • 1 cup roughly chopped fresh cilantro leaves and small stems
  • 1 cup roughly chopped fresh basil leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon red chile flakes
  • 2 garlic cloves
  • 1 tablespoon lemon zest plus 2 Tbsp. fresh lemon juice, divided
  • 1/2 cup olive oil

How to Make It

  1. Pulse first 6 ingredients plus 1 tablespoon lemon zest in a food processor until roughly chopped. With processor running, pour olive oil through food chute, until smooth. Transfer to a bowl; let stand 20 minutes. Before serving, stir in lemon juice.