Salsa Verde

comments (13) July 30th, 2010

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cookinwithherbs susan belsinger, contributor
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Salsa verde is a great accompaniment to many foods; it is especially good with grilled and steamed vegetables and is a tasty dip for fresh vegetable crudites. Click on the other pix to enlarge and read the photo captions.
Basil and fennel are both used in a summer version of this green herb sauce.
Arugula adds a great flavor with just a touch of piquancy to Salsa Verde.
Salsa verde is a great accompaniment to many foods; it is especially good with grilled and steamed vegetables and is a tasty dip for fresh vegetable crudites. Click on the other pix to enlarge and read the photo captions.Click To Enlarge

Salsa verde is a great accompaniment to many foods; it is especially good with grilled and steamed vegetables and is a tasty dip for fresh vegetable crudites. Click on the other pix to enlarge and read the photo captions.

Photo: Susan Belsinger

Ingredients:
Makes about 2-1/2 cups

About 1-1/2 cups packed Italian parsley leaves and/or basil
About 1-1/2 cups loosely packed rocket leaves or watercress
1/4 loosely packed marjoram or oregano leaves, or a mixture or 1 heaping tablespoon fresh minced rosemary or thyme
1 1-inch slice country bread, crusts removed
3 garlic cloves, minced
About 1/2 cup olive oil
1/4 cup minced sweet-tasting onion
2 tablespoons white wine vinegar
1 tablespoon capers
Salt and freshly ground pepper

This sauce goes well with any type of vegetable whether it is grilled, steamed, oven-roasted, or crudités; it is also good with simply prepared meat, chicken, or fish and pasta.  Vary the herbs that you have on hand, or what is in season.  Replace some of the parsley with basil, use tarragon or dill instead of marjoram, or substitute watercress for the rocket.

Pound the parsley, rocket and herbs, in a mortar and pestle, or chop in a food processor.  Soak the bread in a little water for 10 minutes, then squeeze most of the liquid from it.  Add the bread to the mortar or food processor along with the garlic.  Mix it with the herbs.

Add the olive oil to the herbs as if making a mayonnaise, a few drops at a time, blending or pulsing to incorporate.

When all the olive oil has been added, blend in the onion, vinegar, and capers.  Season the sauce with salt and pepper.  Add other ingredients if you like.

Let the sauce stand at least 30 minutes before using.  Adjust the seasoning and serve at room temperature.  The olive oil will not emulsify completely; a little will remain on top of the sauce.  Store any leftover sauce in a tightly-covered glass container in the refrigerator for up to a week.

 


posted in: herbs, basil, arugula, parsley, condiment, sauce

Comments (13)

AlicaMein writes: really good.
Posted: 1:25 am on October 8th
smithjohn12 writes: I Really Like It
Posted: 1:47 am on October 4th
Valerieones writes: Wow! its nice
Posted: 4:03 am on September 21st
stephengreen44 writes: Beautiful
Posted: 5:16 am on September 5th
daveabbott writes: looking Excelent
Posted: 5:11 am on July 13th
shawncox10 writes: I want to eat these.
Posted: 12:20 am on May 30th
AmandaPride writes: Delicious ....reat one display
Posted: 3:59 am on January 26th
youngrichard12 writes: Healthy and green salsa.
Posted: 5:16 pm on January 18th
GeorgeMichael writes: good for health
Posted: 4:58 am on October 28th
jasskr0 writes: Healthy salad !!! :-)
Posted: 5:03 am on April 3rd
Jazzken writes: Plenty of salad
Posted: 1:02 am on April 1st
RihannaMills writes: Salsa verde= Mixture of Foods
Posted: 2:46 am on March 27th
philipmcnabb writes: Great display .. Really good..
Posted: 2:42 am on March 16th
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