+ Well Nourished | Salsa Verde Recipe


This is my go-to sauce when I need to turn a bland meal into something really special. Having a herb garden helps.  It’s also great when you have bought herbs for another dish and have some left over but don’t quite know what to do with them.  Anything goes here, you really can’t go wrong.

Why is it so good?
Well, the herbs all have their own medicinal qualities and are extremely nutritious.  They are green and possess all of the nutritional benefits of green leafy vegetables.  I’ve touted the benefits of leafy greens here.  All of these herbs are also very immune supportive.  The olive oil is essential for the absorption of fat-soluble vitamins from the mix and the garlic, lemon juice and zest gives it even more of an immune kick.

Makes a small bowl or jar

1 sprig of rosemary, leaves pulled off the stem (if you have it, not essential)
1 small clove of garlic, crushed
1 tablespoon of capers, drained
2 packed cups (approx) of mixed leaves like parsley, basil, oregano, chives, thyme, sage, tarragon, lemon sorrel, kale and or spinach.  I like to use mostly a selection of as many different herbs so that no one flavour dominates.  Though if you love a particular flavour, then let it shine!  The kale or spinach should add a bit of bulk but no real flavour.
1 small lemon, zest and juice
¼ cup of good quality extra virgin olive oil
Sea salt and black pepper to taste


  1. In a processor or Thermomix, place the garlic, herbs (picked off the woody stems), leaves and capers and pulse until finely chopped.
  2. Add the lemon juice, zest and olive oil and mix through the chopped greens until combined.
  3. Taste, season and add more olive oil or lemon juice if necessary until the flavour is just right.

Make it spicy
By adding a red chilli

Make it go further
Add nuts and parmesan to make a pesto or a thicker accompaniment.

Use it…

  • Over any meat, chicken or fish, grilled, barbequed or roasted.
  • Mixed through, pasta, rice or quinoa.
  • As a salad dressing or over steamed vegetables.
  • Stirred through tuna in a sandwich or salad.
  • Drizzle over eggs at breakfast, it’s seriously versatile.
  • I just wouldn’t use it with any Asian-inspired dish or a dish that already has very strong flavours.

Kids in the Kitchen
Get the kids to pick the leaves off the stems into the salad spinner and let them wash and spin the leaves.  They are more likely to try it if they’ve been involved in making it and once they do try it, I’m sure most will love it.  You can also cut a deal with fussy small people to try it and then name it.  Kids often respond to fun names.  My son calls this his green power ranger sauce (for super fast legs and super-strong muscles).


I’d love to hear what your kids come up with (even the not so complimentary ones)!  Post a comment below.


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  • Nicky

    I am really eager to try the herbalicious recipe. I think it would go really well with those little potatoes (fresh not tinned). I will let you know when I try it.

    • Yes, absolutely perfect way to use it. Would make a lovely fresh potato salad this way. Thanks for sharing your ideas. G x

  • Tracey

    I’m having a rice salad with sliced steak tonight for dinner, I’m putting cherry tomatoes, brown rice, feta and cucumber, do you think this would go with it?

    • Perfect I think, and the vitamin C and acidity of this sauce will really assist in the digestion and absorption of the protein and iron. Plus it will be delicious! G x

  • Rachel

    I plucked up my herby courage tonight and made this! I really enjoyed it! Dolloped on top of some fried chicken and mashed potatoes. 🙂

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