This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.
- Vegetable oil (for frying; about 1 cup)
- ½ cup finely chopped parsley
- 1 garlic clove, finely grated
- 2 teaspoons red wine vinegar
- Freshly ground black pepper
Pour vegetable oil into a small saucepan to come 2" up sides and heat over medium. Working in separate batches, fry sage and rosemary until sizzling subsides, 15–20 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
Place fried herbs in a medium bowl and, using the back of a wooden spoon, finely crush. Mix in parsley and garlic, then olive oil and vinegar; season generously with salt and pepper. Let sit at least 15 minutes.
Do Ahead: Salsa verde can be made 6 hours ahead. Store tightly wrapped at room temperature.