SALSA VERDE, an herbal love story

Learn to make this condiment with what you have...its a freestyle method

I learned this one from my beloved teacher Diana Folonari taught me. She didnt use traditional recipes - she just said - how does it feel? SO that means taste as you go and pay attention to what works for you and what doesn’t. I use this condiment on anything from a dense salad, to potatoes to any protein. Have fun with it!

Every culture has it’s version of Salsa Verde:
Chimichurri / Argentina
Aji Verde / Peru
Zhug / Yemen
Chermola / Morroco

The base is always herbs and olive oil - the rest is up you. So here is my no measurement method.

• 3-ish cups mixed herbs and greens, including any tender stems

• 1 or 2 cloves of garlic grated, or diced shallots for a milder flavor

• extra-virgin olive oil - this is where you use the good stuff

• A bit of acid, vinegar, lemon juice, capers

• Lemon zest

• Kosher or Sea salt
  

• HERBS -any combo of the following

  • Parsley 60%

  • Dill 10%

  • Tarragon 10%

  • Cilantro 20%

  • Chives 10%

  • Rosemary 5% - I use this only for heartier meat dishes

STEP ONE: Hand chop all herbs till they are small and blended together

STEP TWO: chop al other ingredients (like shallot of capers)

STEP THREE: add olive oil until you get a “fall off the spoon” texture

STEP FOUR: add acid element and salt to taste