Alex Lau
This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.
Recipe information
Total Time
30 minutes
Yield
Makes about 1 cup
Ingredients
Vegetable oil (for frying; about 1 cup)
1 cup sage leaves
½ cup rosemary leaves
Kosher salt
½ cup finely chopped parsley
1 garlic clove, finely grated
½ cup olive oil
2 teaspoons red wine vinegar
Freshly ground black pepper
Preparation
Step 1
Pour vegetable oil into a small saucepan to come 2" up sides and heat over medium. Working in separate batches, fry sage and rosemary until sizzling subsides, 15–20 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
Step 2
Place fried herbs in a medium bowl and, using the back of a wooden spoon, finely crush. Mix in parsley and garlic, then olive oil and vinegar; season generously with salt and pepper. Let sit at least 15 minutes.
Step 3
Do Ahead: Salsa verde can be made 6 hours ahead. Store tightly wrapped at room temperature.
Nutrition Per Serving
Calories (kcal) 460 Fat (g) 14 Saturated Fat (g) 4.5 Cholesterol (mg) 90 Carbohydrates (g) 47 Dietary Fiber (g) 4 Total Sugars (g) 10 Protein (g) 40 Sodium (mg) 230
