Salsa Verde
(from artmem’s recipe box)
Salsa Verde is one of the most versatile sauces to have in your culinary repertoire. Besides pairing with beef, it is excellent with fish and chicken as well as vegetables, especially roasted carrots or potatoes. It should keep for a few days in the refrigerator if covered well with plastic wrap, so feel free to make the full amount below.
Serves 2 peopleIngredients
- 1/2 c finely chopped flat-leaf parsley
- 1/4 c finely chopped chives
- 2 T finely copped tarragon
- 1 small shallot, finely chopped
- 1 T capers, drained and chopped
- zest from one lemon, finely chopped
- 1 small clove of garlic, finely chopped or microplaned
- large pinch of salt
- a few grinds of pepper
- 1/2 c olive oil (or more)
Directions
-
Combine all ingredients in a small bowl and stir. Taste for seasonings (more salt, more lemon) and if it seems to dry, add some more olive oil. Set aside to allow the flavors to blend. Just before serving, if you would like a more piquant sauce, add some lemon juice. The juice will darken the vibrant green sauce but the flavor will be bright and lively.