Herb and Spinach Salsa Verde

Name: Herb and Spinach Salsa Verde
Yield: 12 Servings
Ingredients: 5 garlic cloves; 2 cups (packed) fresh cilantro leaves with tender stems; 2 cups (packed) fresh parsley leaves with tender stems; 1 cup (packed) spinach leaves; ½ cup olive oil; 3 tablespoons distilled white vinegar; Kosher salt and freshly ground black pepper

Claire Saffitz12 ServingsSource

salsa spinach cilantro parsley quick easy dairy-free gluten-free nut-free vegan vegetarian keto

Ingredients

5 garlic cloves

2 cups (packed) fresh cilantro leaves with tender stems

2 cups (packed) fresh parsley leaves with tender stems

1 cup (packed) spinach leaves

½ cup olive oil

3 tablespoons distilled white vinegar

Kosher salt and freshly ground black pepper

Method

Place garlic in a small saucepan and add water to cover. Bring to a boil; drain.

Finely chop garlic in a food processor. Add cilantro, parsley, and spinach and pulse until coarsely chopped. Add oil, vinegar, and 2 Tbsp. water and process until combined but not completely smooth; season with salt and pepper.

DO AHEAD: Salsa can be made 4 hours ahead. Cover and chill.