LEMON BASIL SALSA VERDE

BY: Mandy Tanner

  • cooking-duration 5 minutes
  • servings 2 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

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!

Ingredients

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

Directions

1
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.
4 minutes
2
Serve over grilled steak and vegetables. Enjoy!
1 minute