Salmoriglio Sauce
This Salmoriglio Sauce recipe, featuring fresh parsley, fresh oregano, lemon zest, fresh lemon juice, kosher salt, and extra virgin olive oil, creates a versatile condiment bursting with bright flavors perfect for grilled meats, fish fillets, or chicken breasts.
Servings 4 Servings
Calories 142kcal
Equipment
- Mini food processor optional
- Small bowl
- Paper towel
- Spoon for stirring
- Zester or grater for lemon zest
- Knife for chopping
- Cutting board
Ingredients
- 1 cup parsley leaves
- ¼ cup oregano leaves
- 1 small clove garlic
- 1 lemon zested and juiced
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Finely chop 1 cup parsley leaves, ¼ cup oregano leaves, and mince 1 small clove of garlic. In a medium bowl, combine the chopped parsley, oregano, minced garlic, zest and juice of 1 lemon, and ½ teaspoon kosher salt. You can also add all of this to a food processor to a fine chop.
- Slowly drizzle ¼ cup extra virgin olive oil into the mixture while stirring continuously until well combined. Taste and adjust seasoning if needed. Serve fresh over grilled meats, fish, or vegetables.
Notes
Refrigeration: Store any leftover Salmoriglio Sauce in a small bowl covered tightly with plastic wrap or in an airtight container. Keep in the refrigerator for up to 3 days.
Freezing: Transfer the Salmoriglio Sauce to a freezer-safe container or wrap it tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2-3 months. To use, thaw the sauce in the refrigerator overnight before serving.
Nutrition
Serving: 1serving | Calories: 142kcal | Carbohydrates: 6g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 301mg | Potassium: 161mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1321IU | Vitamin C: 35mg | Calcium: 77mg | Iron: 2mg