- 2 garlic cloves, grated
- 1 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tablespoons chopped almonds
- Kosher salt, freshly ground pepper
- Mix garlic, parsley, chives, oil, and almonds in a small bowl; season with salt and pepper.
- DO AHEAD: Salsa verde can be made 2 days ahead. Cover and chill.