*As seen in our Botanica at Home: Salsa Verde video*

This bright salsa verde is meant to show two things: 1) herbs taste better with more herbs!, 2) you can make salsa verde with most anything you have lying around. The combination of herbs – basil, dill, parsley and mint – plus a whole lemon lend this simple sauce a complex, enticing flavor. As with all salsa verde, it’s wonderful on most anything. This one is especially lovely as a topping for roasted cauliflower, blanched asparagus or grilled seafood.

Meyer lemons have soft skin and floral, not-too-tart fruit. You can eat all of them, skin included! The inclusion of the whole lemon here lends a lovely, pure lemon flavor to this salsa verde without too much bitterness or acidity. Can’t find a Meyer lemon? Substitute lemon juice and zest and a touch of honey.

Green garlic is immature garlic, before the head forms its cloves and papery skin. It can be used raw, like in this recipe, or gently sautéed in olive oil; in fact, if you’d like a savory anchor in this otherwise very bright salsa verde, gently cook the green garlic in the olive oil first! If there’s no green garlic around, substitute with 1-2 scallions and one finely minced garlic clove.

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• 1/4 cup basil leaves, thinly sliced
• 1/4 cup dill leaves & tender stems, finely chopped
• 1/4 cup mint leaves, thinly sliced
• 1/4 cup parsley leaves & tender stems, finely chopped
• 1 small Meyer lemon, finely chopped (both peel and fruit!)
• 2 large stalks green garlic, heads and tender stems minced
• Salt
• 1 cup olive oil

In a bowl, combine the herbs, Meyer lemon and green garlic and season with salt. Cover with olive oil, stir well, and taste for seasoning.