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Homemade herby salsa

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 May 23
Updated: 18 Mar 24

Use any soft herbs to make this zingy green salsa. Drizzle over everything from everything from breakfast eggs and grilled chicken to salads, or treat it like a dip for crisps and crudites.

Loved this? You’ll adore punchy Argentinian chimichurri, too…

Easy
May 2023

Test kitchen approved

Makes around 100g (enough to serve 2)
Hands-on time 5 min

Use any soft herbs to make this zingy green salsa. Drizzle over everything from everything from breakfast eggs and grilled chicken to salads, or treat it like a dip for crisps and crudites.

Loved this? You’ll adore punchy Argentinian chimichurri, too…

Nutrition: per serving

Calories: 127kcals
Fat: 13g (1.8g saturated)
Protein: 0.7g
Carbohydrates: 1.1g (0.7g sugars)
Fibre: 4.1g
Salt: 0.7g

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Ingredients

30g fresh herbs (any combination of soft herbs will work: parsley, mint, coriander, basil, Thai basil, chives, dill, thyme), any thick stalks removed
2 tbsp olive or vegetable oil
1 small garlic clove, crushed
1 heaped tsp pickled things (jalapenos, capers, cornichons, etc), finely chopped
1-2 tbsp acidic liquid (vinegar or citrus juice)
Pinch chilli or red pepper flakes or 1 small chilli, finely chopped (optional)

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Method

Finely chop the herbs and put in a bowl with the garlic and your chosen pickled thing. Whisk in the oil, acidic liquid and chilli (if using) and season with a pinch of salt. You could also crush everything together in a pestle and mortar.