Tarragon Cilantro Salsa Verde Recipes

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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

PORK TENDERLOIN WITH SALSA VERDE



Pork Tenderloin with Salsa Verde image

Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 11

One 1 1/2 pound pork tenderloin
Kosher salt and freshly ground black pepper
2/3 cup plus 1 tablespoon extra-virgin olive oil
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves
1/4 cup white wine vinegar
1/4 cup chopped fresh chives
1/4 cup fresh tarragon leaves
3 shallots, sliced
2 garlic cloves
Crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
  • While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
  • Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

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