Recipe video above. Salsa Verde is the Swiss Army knife of condiments! This herby, tangy and savoury green sauce goes with so many things, especially roasted and grilled meats, seafood and vegetables. A cinch to make and with endless uses, this delicious fresh sauce should be a staple in your repertoire.Specifically, I'm sharing this recipe as it is the sauce for the Rosemary Garlic Rack of Lamb I also shared today.
Keyword: Green sauce, Salsa verde
1cupgreen basil, packed
3/4cupparsley, flatleaf; packed
1/2cupmint leaves, packed
2tbspgherkins, roughly chopped
1/2tbspred wine vinegar
4tbspextra virgin olive oil
1ice cube - for loosening but keeps the mixture green.
Blitz - Place all ingredients in a tall container and blitz into a fine puree (or to the texture you prefer) using a stick blender. You could also use a small food processor.
Serving: See in post for extensive list. Serve with steaks, chops or roasted lamb, beef, pork, chicken and seafood (especially great with fish!). It's also excellent with legumes, cooked vegetables and even eggs. You can also use it in the same ways as a tapenade or pesto: Spread on crostini, use in sandwiches, dress salads with it, toss with pasta!
Storage - keep in an airtight container for 4 to 5 days in the fridge. It can also be frozen for 3 months.Nutrition - Calculated for one batch.