This smooth herb sauce is more like a pesto than a traditional salsa verde. It’s delicious with anything grilled: fish, shellfish, chicken, pork, beef, and even vegetables. I use red chile flakes for heat and round out that heat with freshly ground black pepper.
Put the toasted almonds, the blanched parsley and basil, the cilantro, garlic, chile flakes, 1/2 tsp. salt, and a few grinds of pepper in a blender or food processor. With the machine on, gradually pour the olive oil into the feed tube and process until the mixture becomes a thick purée. The salsa verde may be made to this point a day ahead and refrigerated.
Return the salsa verde to room temperature, if chilled, and stir in the vinegar just before serving to prevent discoloration.
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