Me likey salsa verde.  Me likey very much.  I liked that this recipe makes the salsa verde from scratch, rather than making you rely on a store-bought jar which can contain loads of sodium and lot of other hidden baddies.  Here you have quality control.




A bright, refreshing and spicy green salsa recipe served over grilled chicken.

Author: Gina Matsoukas
Serves: 4


  • 1 cup basil leaves, packed

  • 1 cup cilantro, packed

  • ½ cup parsley, packed

  • ½ jalapeno pepper, chopped (optional)

  • 2 cloves garlic

  • 1 small shallot, chopped

  • zest of 1 lime

  • juice of ½ lime

  • 3 tablespoons orange juice (fresh is best)

  • salt & pepper

  • 1 lb. chicken breasts

  • extra virgin olive oil for grilling


  1. Combine all ingredients except chicken in a blender.

  2. Blend until puréed.

  3. Combine chicken breasts with half the salsa mixture in a large bowl, toss to coat, cover and refrigerate for at least an hour, up to overnight.

  4. Heat a stove top grill pan (or outdoor grill if it’s not 8 degrees where you are) over medium heat and grease with extra virgin olive oil.

  5. Place chicken breasts on grill pan and cook for about 5-7 minutes per side or until chicken is cooked through. This will depend on how thick your chicken is.

  6. Once cooked through, remove from grill pan and spoon remaining salsa over the top of each chicken breast.

  7. Serve with a lime wedge and garnish with cilantro.