Salsa verde

Salsa verde

The pleasures in cooking and preparing savory dishes that I fundamentally enjoy is that you have a leeway to add or subtract ingredients as you please, according to your preferred taste. I really enjoy making salsa verde for this reason. Salsa Verde is one of those condiments that transcends continents and has roots layed out all over the world in different variations. A guide to use when making salsa verde is to understand that it is composed of three parts.

• Fat (olive oil)

• Acid (vinegar or lemon juice)

• Flavor (herbs)

The recipe I have included below focuses on the italian version of salsa verde, highlighting the use of parsley and basil. The sauce is very versatile, you can use in lots of different ways.

I like using it to marinate protein such as chicken, fish or steak, Although you can also use it for salad dressings, to make a herby yogurt dip and for roasted veggies like roasted potatoes.

Ingredients

• sixty grams of extra virgin olive oil

• thirty grams of Lemon juice

• twenty grams of Parsley

• twenty grams of Basil

• 1 clove of garlic

• 1 tsp salt (adjust if necessary)

• 1 ice cube

Optional ingredients

• capers

• dijon mustard

• white wine vinegar

Method

Place all ingredients into a blender and mix until the salsa verde is a homogeneous consistency/even consistency. I prefer to use a stick blend as it is a lot easier to clean.

Keep refrigerated in an airtight container, up to one week.