BASIC HERB SALSA

Basic Herb Salsa image

Serve this bright, simple sauce alongside any grilled fish, shellfish or meat. Use as a garnish for rice, quinoa or farro. Drizzle over roasted sweet potatoes, carrots and beets. Or spoon over poached eggs and hash.

Provided by Samin Nosrat

Categories easy, quick, sauces and gravies, side dish

Time 5m

Yield About 1 cup

Number Of Ingredients 6

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Ingredients

1 cup finely chopped parsley (1 3/4 ounces/50 grams)
1 1/2 teaspoons finely grated lemon zest (from 1 small lemon)
1/4 to 1/2 teaspoon salt, more to taste
2/3 cup extra-virgin olive oil
1 garlic clove
2 tablespoons red wine vinegar, more to taste

Steps:

Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you're using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 67 milligrams, Sugar 0 grams