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Wild Oregano Salsa Verde

A tangy, herby sauce made from wild oregano or another herb like cilantro or fresh oregano. Makes about 1.5 cups
Prep Time5 minutes
Cook Time5 minutes
Course: Snack
Cuisine: Italian
Keyword: Salsa verde, Wild Oregano
Servings: 6

Ingredients

  • 1 oz 1 packed cup flat leaf parsley, leaves only
  • 1 oz 1 packed cup bergamot, (fresh oregano can be substituted) leaves only
  • 1 large clove of garlic
  • 1/2 cup mild oil like grapeseed or canola
  • 1/4 Cup virgin sunflower or olive oil
  • ¼ cup water
  • ¼ cup fresh lemon juice
  • Zest from one large lemon
  • ½ teaspoon salt
  • Pinch crushed red pepper flakes

Instructions

  • Mix the two oils together.
  • Bring a quart of two of water to a boil, add the bergamot and parsley, and cook for 5 seconds. Remove the herbs with a hand strainer or slotted spoon and place in cold water to refresh them.
  • Drain the herbs and squeeze out any residual water, then chop coarse.
  • Put all the ingredients except the oil in a blender. Begin pureeing the mixture, drizzling in the oils until the sauce is pureed and very smooth.
  • Double check the seasoning for salt and pepper, adjust as needed, then transfer to a container and refrigerate. It will last for a few days.