Make Stephanie Barrett’s Zippy Salsa Verde


If the warmer temps have you hankering for spring, you can add some refreshing seasonal flavors to your repertoire with this zingy Salsa Verde from Alden & Harlow‘s chef Stephanie Barrett. This versatile condiment (she’s served it with a smoked and grilled half chicken at A&H but says it’s with roasted veggies or as a sauce for pretty much any protein) is a breeze to make, too – just toss everything in the blender (or chop by hand if you’re so inclined) for a delightfully bright addition to any dish.


Yields: 4 cups


  • 1/2 cup basil
  • 1/4 cup mint
  • 1/4 cup parsley
  • 1/4 cup tarragon
  • 1 tablespoon garlic
  • 1 teaspoon small shallot
  • 1/2 cup capers or caper berries
  • 1/3 cup anchovies
  • 1/4 cup caper juice
  • 2 teaspoon lemon zest
  • 1/3 cup lemon juice
  • 1 teaspoon red pepper flake
  • salt and pepper to taste
  • 2 cups EVOO (that's extra virgin olive oil), as needed


  • Using a food processor, chop: shallots, garlic, capers, anchovies and lemon zest. *
  • Add lemon juice and caper juice.
  • Add in herbs and red pepper flakes.
  • Stream in EVOO (as needed) until your salsa verde is to the consistency you want (Barrett prefers the Alden & Harlow one a little chunky but well combined – a rough chop).
  • Taste and add salt and pepper as needed. It keeps in the fridge for 3-4 days.
* If you don't have food processor you can make your salsa verde by hand by finely chopping all the herbs, shallots garlic, and capers. 

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