Pesto-style Salsa Verde
Gwen
ingredients
- 1/4 cup blanched almonds
- Kosher salt and freshly ground black pepper
- 1 cup packed fresh leaf parsley
- 1/2 cup packed fresh basil leaves
- 1/2 cup packed fresh cilantro leaves
- 2 medium cloves garlic, coarsely chopped
- 1/4 teaspoon dried red chili flakes
- 3/4 cup extra-virgin olive oil
- 1 tablespoon white-wine vinegar
directions
- 1
Heat oven to 400°F. Spread the almonds in a pie pan and toast until lightly golden, about 8 minutes. Transfer to a plate and let cool.
- 2
Bring a large pot of water to a boil and salt heavily (it should taste like sea water). Add the parsley and basil leaves to the pot and blanch for 1 minute. Drain the leaves and transfer them to an ice bath. When the leaves have cooled, squeeze them dry.
- 3
Put the toasted almonds, the blanched parsley and basil, the cilantro, garlic,, chili flakes, 1/2 teaspoon salt and a few grinds of pepper in 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 puree. The salsa verde may be made to this point a day ahead and refrigerated.
- 4
Return the salsa verde to room temperature, if chilled, and stir in vinegar just before serving to prevent discoloration.
- 1
Good With
- 2
Anything grilled: fish, shellfish, chicken pork and vegetables.
Source: Gwen
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