It is such an amazingly versatile sauce. One of the first sauce I learned in a kitchen were salsas. Not much skill needed here but the skill you learn here is how to balance flavours. In this case acidity. You don’t want this to be over powering in acidity, just enough sharpness to get the palate “excited”. You should be able to taste all the ingredients in the salad of what ever it is you are using the salsa verde for.
Salsa verde comes in many versions. This version is some what close to the Italian version but there other “green sauces” like chimichurri in Argentina and sauce verte in France.