Roasted Scallion Salsa Verde

Try this herby green sauce on sliced steak.
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roasted scallion salsa verde sauce

Recipe by Hali Bey Ramdene

  • Makes 4 cupsServings


  • 2 shallots, finely chopped (about 1/2 cup)

  • 1/4 cup fresh lime juice (from about 2 limes)

  • 1/4 cup red wine vinegar

  • 3 large bunches scallions, light- and dark-green parts only, chopped (about 2 3/4 cups)

  • 4 large cloves garlic, halved

  • 1/2 cup olive oil

  • 1 bunch fresh cilantro, leaves and tender stems only

  • 1 bunch fresh flat-leaf parsley, leaves and tender stems only

  • 2 tbsp. capers, drained


Preheat the oven to 400°. In a medium bowl, mix the shallots, lime juice, and vinegar; season with salt. On a large rimmed baking sheet, toss the scallions and garlic with the oil. Cover with foil. Roast for 10 minutes. Transfer to a cutting board and finely chop. In a food processor, pulse the cilantro and parsley until finely chopped. Mix the herbs, capers, scallions, and garlic into the shallots; season with salt and pepper.