Basic salsa verde from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 360) by Samin Nosrat

  • shallots
  • parsley

  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slow-roasted salmon; Tuna confit; Crispiest spatchcocked chicken; Conveyor belt chicken; Chicken confit; Finger-lickin' pan-fried chicken; Spicy brined turkey breast; Kufte kebabs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Coopskitchen on May 08, 2026

    I made this to use on potato salad and it was perfect!

  • kevindavis on March 17, 2026

    I make some variant of this all the time. This one included some anchovies and capers.

  • twoyolks on January 10, 2026

    This is the best salsa verde I've had. The shallots marinated in red wine vinegar give it just enough acidity.

  • Ro_ on March 20, 2023

    Nice, easy recipe and good to perk up plain grilled chicken.

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