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Salsa Verde – a piquant green sauce

salsa verde ingredsBunches of fresh herbs at the farmers market always tempt me to buy. Like beautiful posies of fresh flowers I am tempted to put them in jars on the kitchen bench just to admire their beauty, but of course it’s their lively flavours I really love and like alchemy, fresh herbs enhance the most mundane food. More subtle than a relish or pickle, Salsa Verde adds piquancy to steamed chicken and fish or vegetables and eggs, and like Basil Pesto it can be frozen in small portions to preserve the fresh herbal flavours into the cooler months.

SALSA VERDE

1 large bunch parsley, about 350 g

1 bunch fresh basil, about 100g leaves only

1 x 40g jar anchovies in oil, drained

3 tablespoons capers, drained and rinsed

2 cloves of garlic, peeled and crushed

1 slice dense white bread (optional โ€“ sauce will be thinner without the bread)

3-4 tablespoons white wine vinegar or lemon juice

100ml, maybe more olive oil

Remove the thicker stems from the parsley and strip the leaves from the basil. Wash thoroughly and dry. I use a salad spinner. Process all the ingredients except the oil together in the blender. Once everything is finely chopped add the oil in a thin stream to make a smooth sauce. If it is too thick add extra oil.

salsa verde done

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

11 comments on “Salsa Verde – a piquant green sauce

  1. Anjo Angela Lim
    March 27, 2013

    Oh Salsa Verde, how I adore you. And the fact that you used herbs from the farmers market is such a win. Yay! โค

    Like

    • ladyredspecs
      March 27, 2013

      I like to spoil myself with fresh food, I just love buying from the Farmers Markets, I feel so virtuous when I do. ๐Ÿ˜€

      Like

      • Anjo Angela Lim
        March 27, 2013

        How would you recommend would be the best way to preserve herbs? I live in the country side in Japan at the moment and it’s hard to find them here or grow them so I usually buy in bulk when I’m in the city or ask a friend to bring some when they visit. Could I possibly freeze them, do they keep, or they’re easily susceptible to freezer burn? :O

        Like

      • ladyredspecs
        March 27, 2013

        I wouldn’t freeze any herbs without first processing them to a paste, or making pesto with nuts and garlic. Basil and coriander work well this method. Freeze in small batches. There is some loss of flavour unfortunately. Oregano, thyme are perfect dried if they are not too old. Good luck with it. ๐Ÿ˜‰

        Like

      • Anjo Angela Lim
        March 27, 2013

        Thank you for the info! Will get on it ๐Ÿ™‚

        Like

  2. Lilly Sue
    March 22, 2013

    Yummy!

    Like

  3. fleurdeselsf
    March 20, 2013

    This looks delicious! Beautiful photography as well! xo

    Like

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This entry was posted on March 19, 2013 by in FODMAP diet, Food, Gluten Free, Pantry Essentials, Sauces, Side Dishes & Salads and tagged , , , , .
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