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Fried Herb Salsa Verde

Fried Herb Salsa Verde

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

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 460 Fat (g) 14 Saturated Fat (g) 4.5 Cholesterol (mg) 90 Carbohydrates (g) 47 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 40 Sodium (mg) 230Reviews Section

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