By: Mandy Tanner

Chef Mandy Tanner walks you through a bright and herbaceous Lemon-Basil Salsa Verde that pairs beautifully with the deep rich flavor of American Wagyu beef. A perfect way to enjoy a tomahawk ribeye!


Lemon Basil Salsa Verde

  • 1/2 cup chopped flat leaf parsley
  • 1/4 chopped basil
  • 1 tablespoon finely chopped shallot
  • zest of 1/2 lemon
  • pinch of salt
  • 2 tablespoons champagne vinegar
  • 1/4 cup olive oil

Lemon Basil Salsa Verde

In a small bowl, combine the parsley, basil, shallot, lemon zest, salt, champagne vinegar, and olive oil. Stir well to combine. Cover and refrigerate if not using within an hour.
Serve over grilled steak and vegetables. Enjoy!