*As seen in our Botanica at Home: Salsa Verde video*This bright salsa verde is meant to show two things: 1) herbs taste better with more herbs!; 2) you can make salsa verde with most anything you have lying around. The combination of herbs - basil; dill; parsley and mint - plus a whole lemon lend this simple sauce a complex; enticing flavor. As with all salsa verde; it's wonderful on most anything. This one is especially lovely as a topping for roasted cauliflower; blanched asparagus or grilled seafood.Meyer lemons have soft skin and floral; not-too-tart fruit. You can eat all of them; skin included! The inclusion of the whole lemon here lends a lovely; pure lemon flavor to this salsa verde without too much bitterness or acidity. Can't find a Meyer lemon? Substitute lemon juice and zest and a touch of honey.Green garlic is immature garlic; before the head forms its cloves and papery skin. It can be used raw; like in this recipe; or gently sautéed in olive oil; in fact; if you'd like a savory anchor in this otherwise very bright salsa verde; gently cook the green garlic in the olive oil first! If there's no green garlic around; substitute with 1-2 scallions and one finely minced garlic clove.

• 1/4 cup basil leaves, thinly sliced
• 1/4 cup dill leaves & tender stems, finely chopped
• 1/4 cup mint leaves, thinly sliced
• 1/4 cup parsley leaves & tender stems, finely chopped
• 1 small Meyer lemon, finely chopped (both peel and fruit!)
• 2 large stalks green garlic, heads and tender stems minced
• Salt
• 1 cup olive oil

In a bowl; combine the herbs; Meyer lemon and green garlic and season with salt. Cover with olive oil; stir well; and taste for seasoning.