PARSLEY MINT SALSA VERDE

By BobD

Ingredients

• YIELD 2 CUPS
• This salsa verde, which balances a meal full of spiced dishes, would also complement anything from grilled steak to steamed vegetables.
• 2/3 cup extra-virgin olive oil
• 1/3 cup Sherry vinegar
• 2 tablespoons water
• 2 large garlic cloves, finely chopped
• 1/4 cup finely chopped shallot
• 1 cup chopped flat-leaf parsley
• 3/4 cup chopped mint

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Whisk together oil, vinegar, water, garlic, shallot, 1 tsp salt, and 1/2 tsp pepper until salt has dissolved.

Whisk in herbs. Let stand 20 minutes for flavors to develop.

COOKS' NOTE: Salsa verde can be made 30 minutes ahead and kept at room temperature.