Salsa Verde

This ubiquitous green sauce is fantastic on everything from grilled chicken to sliced tomatoes to bean stew. (Victoria de la Maza)

This ubiquitous green sauce appears in a myriad of cuisines, menus, and dishes. Keeping the ingredients to three or four soft herbs allows for each one to come through, a touch of garlic makes it aromatic, and olive oil adds richness and helps bring out all the fresh flavors. I add a bit of spice by adding a teaspoon of red pepper flakes, but you don’t have to.

It also freezes beautifully, so double the recipe and freeze the extra in cups or Ziplock bags for later use.

Makes 2 cups

• 1 cup tightly packed parsley, stems removed
• 1 cup tightly packed mint, stems removed
• 1 cup tightly packed dill, large stems removed
• 2 garlic cloves, peeled
• 1/2 cup olive oil
• 4 tablespoons lemon juice
• 1 teaspoon red pepper flakes
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

In a food processor or blender, puree the herbs with the garlic, olive oil, and lemon juice until homogenous. Add the red pepper flakes and season with salt and pepper. Blend well and taste to adjust seasonings.

Store in the fridge for up to a week or freeze for later use.