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Salsa Verde with Rosemary

Salsa verde is my favorite sauce of spring and this version with rosemary is perfect drizzled atop grilled vegetables or meat.

Author Patricia from CASAGIOVE


  • 1 tbsp fresh rosemary (leaves only) chopped fine
  • 1/2 tbsp fresh Italian parsley, thyme, or oregano or a combination of all three chopped fine
  • lemon zest to taste
  • 1/2 tbsp castelvetrano olives chopped fine
  • 1 clove fresh garlic chopped fine
  • kosher salt to taste
  • crushed red pepper to taste
  • 1-2 squeezes fresh lemon juice
  • 6-7 tbsp olive oil extra virgin


  1. Mix all of the ingredients together and store in a mason jar in the refrigerator for up to one week. 

  2. Serve on top of grilled vegetables or meats.