In English, Green Sauce. I had some well cared for basil and mint in the fridge which was a few days old and some home grown parsley and chives. All these herbs, what can I make ? Salsa Verde. This pesto like sauce preserves the fresh herb aroma for up to one week. If you make this with the freshest of herbs its even better. Having at the ready homemade condiments in the fridge makes it so easy to throw together a tasty meal quickly. As seen in previous blogs Romessco sauce, basil pesto, Avocado oil mayo, coleslaw. Combined with any leftover roast meat, chicken or salmon it will be the quickest meal you will ever make so why eat out ?
SALSA VERDE
Course: Blog, Condiment, KetoCuisine: ItalianDifficulty: Beginner1
Tablespoon15
minutes140
kcalIngredients
1 cup picked Basil
1 cup picked Mint
Half cup picked Parsley
Quarter cup chives
6 Cornichons
8 Green Olives (remove stones)
1 TSP Dijon Mustard
100mls E.V. Olive Oil
1 TSP apple cider vinegar
100g natural raw almonds
Pinch Salt & Pepper
Directions
- Put all ingredients (except the almonds) into a NutriBullet style blender. Blend until you have a smooth herb oil.
- Add the almonds and blend again. If salsa is too thin add more almonds and puree until you reach desired thickness. Conversely if to thick add more olive oil and blend this should thin it down.
- Transfer into an airtight container and cover with olive oil to prevent it coming into contact with air as this may discolour the salsa.
- Store in fridge up to one week.
Recipe Video
Notes
- This is one of these recipes where there is no rules. Use what you have. In the fridge or whatever is growing in your garden. Maybe a neighbour gifted you a bunch of herbs. If you don’t have any herbs go buy some because this versatile recipe is worth making and keeping in your fridge.
- Remember. If salsa verde is too runny add more raw natural almonds to thicken. If it is to thick add more oil. You can add another dimension by adding garlic or anchovies and capers.
- If you add things like cornichons, olives in brine or capers you will need to add less vinegar and salt. Best to add less and adjust seasoning later.
- Use it on any roasted vegetables, fish meat or chicken. Thin it down with extra e.v. olive oil and lemon juice to make an instant dressing for salads.
