Basic Herb Salsa Recipes

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HERB SALSA



Herb Salsa image

Make and share this Herb Salsa recipe from Food.com.

Provided by ellie_

Categories     Low Protein

Time 5m

Yield 1 cup

Number Of Ingredients 9

2 tablespoons basil, minced
2 tablespoons chives, minced
1 tablespoon tarragon, chopped
1 tablespoon shallot, minced
1/2 teaspoon garlic, minced
1/2 cup olive oil
3 tablespoons lemon juice
salt
pepper

Steps:

  • Combine all ingredients in a food processor or blender.
  • Warm gently before spooning on fish or vegetables.

Nutrition Facts : Calories 992.8, Fat 108.4, SaturatedFat 15, Sodium 7.4, Carbohydrate 9, Fiber 0.9, Sugar 1.2, Protein 1.9

GREEN HERB SALSA



Green Herb Salsa image

This sauce, from reader Laura Metrick of Dania Beach, Florida, also works well as a sandwich spread or a base for tomato bruschetta.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Yield Makes 1 cup

Number Of Ingredients 9

1/4 cup blanched almonds, toasted
1 small garlic clove
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2/3 cup extra-virgin olive oil
1/8 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 teaspoons white-wine vinegar or white balsamic vinegar

Steps:

  • Using a chef's knife (or food processor) finely chop almonds, garlic, and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper. (To store, refrigerate, up to 1 day.) Stir in vinegar just before serving.

Nutrition Facts : Calories 199 g, Fat 21 g, Protein 1 g

FRESH HERB SALSA VERDE



Fresh Herb Salsa Verde image

A relish made with your favorite fresh herbs adds quick flavor to a variety of foods.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Makes 1 cup

Number Of Ingredients 7

2 cups mixed fresh herbs, such as basil, parsley, and cilantro
1 garlic clove
1 1/4 teaspoons red-wine vinegar
2 tablespoons capers, rinsed and drained
3 anchovy fillets
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

  • In a food processor, combine herbs, garlic, and vinegar; if desired, add capers and anchovy fillets. Pulse until coarsely chopped, 20 seconds. Transfer to a small bowl and stir in olive oil. Season with salt and pepper.

Nutrition Facts : Calories 136 g, Fat 14 g, Fiber 1 g, Protein 1 g

HERB AND SHALLOT SALSA



Herb And Shallot Salsa image

Provided by Mark Bittman

Categories     condiments, dips and spreads, side dish

Time 15m

Yield About 1 cup

Number Of Ingredients 6

1 cup tightly packed chopped herbs like parsley, cilantro or mint leaves, alone or in any combination
1/2 cup peeled and chopped shallots
1 small jalapeno or other hot chili (or more to taste), seeded, stemmed and minced
Juice of 2 limes
1 teaspoon ground cumin
Salt and freshly ground black pepper

Steps:

  • In a small bowl, combine all ingredients and let sit 5 minutes. If mixture seems thick, thin with a little water, neutral oil (like canola or corn oil) or additional lime juice. Taste and adjust seasoning if necessary. Serve with grilled meat, chicken or fish.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 450 milligrams, Sugar 6 grams

BASIC HERB SALSA



Basic Herb Salsa image

Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.

Provided by Samin Nosrat

Categories     easy, quick, sauces and gravies, side dish

Time 5m

Yield About 1 cup

Number Of Ingredients 6

1 cup finely chopped parsley (1 3/4 ounces/50 grams)
1 1/2 teaspoons finely grated lemon zest (from 1 small lemon)
1/4 to 1/2 teaspoon salt, more to taste
2/3 cup extra-virgin olive oil
1 garlic clove
2 tablespoons red wine vinegar, more to taste

Steps:

  • Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
  • Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 0 grams

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