Switch It Up:
Mint Salsa Verde
Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups packed fresh mint leaves. Continue with recipe.
Avocado Salsa Verde
Add 2 peeled, pitted avocados along with anchovy, capers and lemon. Whirl until creamy. Continue with recipe.
Mexican Salsa Verde
Replace lemon with same amounts lime zest and juice. Add 3 whole canned tomatillos. Reduce olive oil to 1/3 cup. Reduce parsley to 1/4 cup chopped. Add 1 1/4 cups chopped, packed cilantro. Continue with recipe.
6 Ways to Use it!
Everything is tastier with salsa verde!
Toast 6-in. flour tortillas in a non-stick pan until brown and crispy on both sides, 1 to 2 min per side. Top with 1/2 cup sliced BB Q chicken, then sprinkle with thinly sliced fresh chilies, chopped cilantro and a squeeze of fresh lime. Drizzle with Mexican Salsa Verde. Creamy Guacamole Stir 1/2 cup sour cream with 1/2 cup Avocado Salsa Verde. Serve with tortilla chips.
Season tilapia fillets with salt and pepper. Cook in a little olive oil in a small non-stick frying pan over medium-high, about 3 min per side. Spoon Salsa Verde overtop.
Minted Lamb Chops
Cook 4 lamb loin chops in a little olive oil in a large frying pan over medium-high, about 4 min per side, for medium-rare. Serve with Mint Salsa Verde.
Roasted Herbed Cauliflower
Line a baking sheet with foil. Spread cauliflower florets in a single layer on prepared sheet. Bake at 350F just until lightly golden, about 25 min. Toss warm cauliflower with Salsa Verde.
Spread Avocado Salsa Verde in place of mayonnaise in a sandwich.