Salsa Verde

This blog post is going to start off with an important lesson in green sauces.

Last year when I first discovered salsa verde, I was unclear of the differences between it, pesto and chimichurri sauce until I read this post by Epicurious (which I highly recommend checking out): http://www.epicurious.com/expert-advice/difference-between-pestos-chimichurris-and-salsa-verdes-article

In brief summary; pesto is a sauce that has a strong nutty flavour surrounded by herbs/greens, salsa verde is a sauce that has herby and briny elements and chimichurri involves even more herbs than salsa verde with the addition of chilli.

Today, we’ll be focusing on salsa verde.

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This amazing green sauce is herby, zingy and fresh. It goes wonderfully with grilled meat and seafood, or even by itself as a dip or dressing over some salad. Because it is so jam-packed full of herbs and briny ingredients, it can cut through any strong meaty flavour to give off the impression of a lighter dish.

This recipe does not include anchovies making it 100% vegan. Even though salsa verde is incredible on meat, there are plenty of vegan/vegetarian-friendly uses for it. Just think of any dish that needs a bit of herby action and whack some salsa verde on top. BOOM. Game changer.

Ingredients:

  • 1 bunch parsley
  • 1 bunch basil
  • 1 tbs Dijon mustard
  • 1 1/2 tbs capers
  • 8 tbs olive oil
  • 3 cloves garlic
  • 3 tbs red wine vinegar *
  • 2 tbs malt vinegar *
  • Salt and pepper to season (you won’t need much salt at all)

* Any vinegar will work here. I just happen to love the combination of malt and red wine

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Method:

  1. Throw everything into a food processor.

Yep. That’s literally all you do.

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How unbelievably easy is that?! You can leave the sauce at whatever texture you desire. I like it a bit chunky so I can feel all the different ingredients when I eat them, but that’s just a personal preference.

The recipe for my salmon, fennel and citrus salad featured at the start of this post will be going up on the blog fairly soon so stay tuned! ❤

 

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