Salsa Verde

I don’t know about anyone else, but since I’ve been stuck at home since Spring my garden is looking REAL good! Which means I have PLENTY of fresh herbs to use up! We also got a new grill so I’m really into Summer cooking at this point! What to do with all those fresh herbs? There’s only so many pesto pasta plates one can handle…enter salsa verde. The Italian version of chimichurri. The biggest difference? Instead of cilantro which is what chimi is generally based on - salsa verde uses it’s Italian cousin - parsley! And if you’re like my mom and only taste soap when you eat cilantro (which is a genetic thing btw, don’t feel bad), you’re going to LOVE this sauce!

You can make this in the food processor or chop everything by hand. Sometimes I find chopping a boat load of herbs very relaxing…other times, dinner needs to be on the table so, take your pick! In either case, I start by letting the shallot soak in some DeNigris red wine vinegar. Then I add in those fresh herbs and capers. Top everything off with enough olive oil to reach a “saucy” consistency. And season it with a generous pinch of salt and some fresh lemon zest.

My basic version will go with pretty much anything. You can serve this salsa verde with chicken, steak, fish, or veggies. You can even add it to sandwiches and salads in place of dressings and other condiments! But just like everything we do here in the Cucina, you can make it your own as well! Try adding or swapping in things like garlic, mint, tarragon, sage, rosemary, chervil; the list goes on! It will also store well in the fridge, especially if it’s completely covered in olive oil. Just make sure to bring it back to room temp before serving.

I hope you guys enjoy this recipe ALL Summer long and I can’t wait to hear about what versions YOU come up with! Buon appetito my friends!

Salsa Verde
Serves 10-12

1 small shallot, chopped
2 Tbs. DeNigris red wine vinegar
1/2 C. fresh parsley
1/4 C. fresh chives
1 tsp. capers, drained
1/2 C. extra virgin olive oil
pinch of salt
zest of 1/4 lemon

Combine shallot with vinegar in a small bowl and set aside.

Either mince fresh herbs and capers by hand, OR add them to a food processor and pulse. Add herbs to shallot and vinegar.

Pour in extra virgin olive oil until a “saucy” consistency is reached. Season salsa verde with a generous pinch of salt and lemon zest. Mix and taste, adjust seasoning if needed.

Serve with chicken, steak, fish or veggies!

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