my salsa verde


1 bunch of cilantro, finely chopped

1 bunch of parsley, finely chopped

1 bunch of dill, finely chopped,

1/3 cup of castelvetrano olive, finely chopped

1/3 cup of capers, finely chopped

4 scallions, finely chopped

handful of arugula, finely chopped

2 cloves of garlic, finely chopped

1 tbsp red pepper flakes

1/3 cup red wine vinegar

1 cup extra virgin olive oil

1 tbsp of flaky salt


mince all of the herbs, olives, and capers very finely

add in the garlic

add of of this to a bowl. then drench the herbs, olives and capers in the red wine vinegar and extra virgin olive oil and sprinkle over the red pepper flakes and salt

let this sit in fridge for at least an hour and remove before serving

you can add this to a jar and keep it refrigerated. this will be good for up to two weeks

this is great with chicken, steak, fish, tofu, potatoes, veggies, salad; quite literally anything!