salsa verde


When you have fresh herbs on hand, this pesto-like sauce is a quick way to add flavour to many dishes. This version is a bit like Argentinean chimichurri. If you like a little more kick, you can add about ½ tsp red pepper flakes. Or make an Italian-style version and add capers and dollop of mustard. Work with the herbs you have, so play with substituting parsley for the chives. Or add in some arugula for a peppery bite.

3 tbsp olive oil
1 tbso white balsamic vinegar
1 tbsp lime juice
½ tsp salt
1 tsp (generous) cracked black pepper
½ tsp cumin
2 cloves garlic
1/3 cup chives
1 cup cilantro

In a small bowl, combine olive oil, vinegar, limejuice, salt, pepper, and cumin. Allow to rest for 10 minutes. Your next steps will depend on whether or not you are using a food processor.

Food processor method:
Smash garlic cloves. Peel off papery skin, cut off bottom, and remove the shoot that runs up the center of each clove. Roughly chop chives and cilantro, including stems. Place all into food processor bowl. Add seasoned oil mixture. Pulse until you have a sauce. I like to keep the sauce a little textured so that people can see bits of the herbs. Add a little bit of water if it is too dry. Season with additional salt and pepper to taste.

Hand chopped method:
Not to worry if you don’t have a food processor. Mince your garlic cloves (if you have one, get out your garlic press for this). Finely chop your herbs, including some of the cilantro stems. This will be a more rustic sauce, but equally delicious. Add seasoned oil mixture to chopped herbs. Stir to combine. Add a little bit of water if it is too dry. Season with additional salt and pepper to taste.

Allow sauce to rest in the fridge for a couple of hours before serving. I love to pair this with grilled flank steak, but it’s also good on grilled vegetables, and on fish or chicken.  I’ve never tried it as an accompaniment for a firm cheese, but I bet that would be good too.

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