SALSA VERDE

SALSA VERDE

This is the final recipe for the beef cheek dish I posted on #foodstr. Another classic garnish with innumerable uses. This is a more European, herbal style salsa verde. It will last in the fridge in an airtight container for about 3 days.

The key to making a good herbal salsa verde is to not over purée the herbs as they will turn black, particularly the basil. If don’t have a stick blender and have a good sharp knife, chopping everything is an option. I actually prefer to hand chop mine because I am a bit old school.

For variety you can add chillies, change the herbs or the vinegar for a citrus juice or any other edible acid. Just keep the ratio on point.

Enjoy!

#proofofwork: 5-10 minutes preparation, 5 minutes to purée.

YIELD: 1 cup



1/2 cup Parsley

1/3 cup Basil
1/4 cup Mint

1/2 Tblspn Oregano

1/2 tspn Garlic, chopped

5 ea White anchovies (regular anchovies are ok, use half quantity)

1/2 tspn Dijon mustard

1/2 tspn Red wine vinegar

1/4 cup Olive oil

METHOD:



Place all ingredients except the oil and vinegar in a tall, thin, cylindrical plastic container (something like a pint glass)

With a stick blend purée the herbs together, moving the stick blender up and down, while slowly adding in the olive oil. Season with the vinegar, salt and pepper.


Try not to over purée the herbs because you will lose the bright green vibrancy this sauce should have.

#chefstr
#foodstr
#plebchain
#homemade
#eatrealfood
#noshtr
#bitcoin
#nostr
#grownstr