Recipe: Lemon Salsa Verde

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From the Vitality Food Feature ‘Lemony Herbs Add Zest and Zing to Spring Meals‘.

(Makes 1 cup)


  • 1/4 cup pistachio nuts
  • 1-inch knob of fresh ginger
  • 1 cup lightly packed fresh bergamot leaves
  • 1 cup lightly packed fresh lemon balm leaves
  • 1/2 cup lightly packed fresh mint leaves
  • 1 tsp sea salt
  • 1/2 cup extra-virgin olive oil
  • 1 Tbsp freshly squeezed lemon juice

1) In a food processor, coarsely chop nuts and ginger. Add bergamot, lemon balm, mint and salt, and pulse for 3 or 4 seconds to mix with nuts.

2) With motor running, slowly add oil through opening in the lid. Stop and check the consistency – it should be fairly thin to use as a dressing.

3) Add lemon juice, pulse, and add more oil, if needed.

4) Use this vibrant sauce with grilled fish or chicken, as a dip for fresh vegetables, or tossed with grilled vegetables.

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