07/30/2026
If there were a “Most Valuable Player” of summer condiments, green sauce would win by a landslide. 🌿
Bright, herbaceous, endlessly adaptable, green sauce has an uncanny ability to make almost everything taste a little more alive. Digest Volume 5 linked in our bio contains a plethora of Summer writings on Producer friends, recipes, and use cases!
Drizzle it over grilled vegetables. Spoon it onto fish. Swirl it into yogurt. Stir it through beans or grains. Dress a salad. Spread it on good bread. Or, if no one’s looking, eat it straight from the spoon.
While salsa verde may be the version most of us know, nearly every food culture has its own take on a vibrant green sauce. There are as many interpretations as there are shades of green, each shaped by the herbs, spices, and traditions of the place it calls home.
Then, there’s always invention and improvisation: swap parsley for dill. Add more garlic than the recipe suggests (we usually do). Use the herbs that are threatening to take over your garden. Trust your palate :)
The best green sauce is the one you keep making all summer long. 🔆
Salsa Verde ( Makes 1 1/2 Cups )
Potentially the mother of all green sauces. Our version of this sprightly concoction is inspired by the Italian version. This sauce can be found on our menus year-round and is always a quick and delicious way to elevate almost anything it touches. Use it as a perfect addition to fresh ricotta for a quick appetizer with crusty bread or crackers. It’s equally delicious with beans, roasted or grilled vegetables, as a marinade for anchovies, with steamed shellfish or on top of grilled, roasted or braised meat.
What You’ll Need
1 bunch parsley, finely chopped
1 tablespoon capers, minced
2 teaspoons shallots, minced
1 teaspoon (roughly 1 large clove), grated on a microplane
1 teaspoon lemon zest (roughly the zest of 1 lemon)
¾ cups extra virgin olive oil
Pinch of chili flakes
1 teaspoon kosher salt
Mix all the ingredients together in a bowl.
Taste and adjust with salt as necessary.
Serve immediately or store in the fridge for up to a week.
Drizzle on everything!
Chermoula ( Makes 1 1/2 cups )
Hailing from Northern Africa, this extraordinary
