This recipe uses essentially 1¼ cups of different fresh green herbs. I have made it with all different proportions and to be honest, my fav is almost all parsley, with about 2 tablespoons fresh basil to fill in the rest. You can use tarragon, sage, and rosemary, but I find that they are all just a little too unique in flavor to mix in here, and we all know how I feel about cilantro.
Course: Sauce
Cuisine: Italian, Mediterranean
Keyword: anti-aging, anti-inflammatory, parsley, salsa verde
Leftovers can be stored in an airtight container, preferably a container that fits the salsa verde as close to the top as possible to keep out air, in the refrigerator for three days.