Salsa Verde

Recipe Courtesy of Estate Chef Tod Kawachi


½ c Parsley, chopped leaves
2 Tbl Cilantro, chopped leaves
1 tsp Oregano, chopped leaves
1 Clove Garlic, chopped
½ tsp Shallots, chopped
1/2 Lemon, zest ¼ tsp and 1 Tbl juice
2 ea Cornichons chopped
Salt to taste
Black Pepper to taste
1/4 C EVO
Chili Flakes – optional


Wash, dry and fresh chop the herbs. Chop the cornichon pickles, garlic and shallots separately. Combine all the ingredients together in a bowl and season to taste with salt and fresh ground black pepper.

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