14 Sep '11, 4am

How NOT to make Salsa Verde | Marina's Bloggariffic

How NOT to make Salsa Verde | Marina's Bloggariffic

There was a bunch of parsley in the fridge. Since I was grilling some chicken breasts, I thought that this was the perfect opportunity to whip up some salsa verde as a condiment. Salsa verde, literally translated as green sauce is really great on fish and grilled meats. And to make it, is really easy – you dump a bunch of parsley, a bit of mint (optional) and basil (optional) in a food processor, add some extra virgin olive oil, some vinegar, a bit of capers, some garlic, a slice of anchovy (optional) and salt and pepper to taste. The traditional way is to chop everything by hand with a mezzaluna , but nevertheless, doesn’t my sauce look lovely and bright and cheerful? Don’t be deceived at how simple it looks, this sauce packs a punch with it’s flavour notes! I had a very lovely lunch indeed. There was only one thing that I forgot to keep in mind and I only realised my fol...

Full article: http://rinaz.net/2011/09/salsa-verde/

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