parsley overload! salsa verde with everything
I love parsley, but I have so much at the moment, that a scatter thrown on dishes as a garnish just isn’t going to make a dent in it. So I’ve started making salsa verde to use more of it.
This isn’t a burden, because salsa verde adds a wonderful fresh, sharp, salty zing to everything it touches. It goes well with so many things, I’ve been eating it with asparagus, with avocado on toast and with roasted cauliflower, but I love it most with roasted mushrooms.
The quantities below are very rough, this is how I like to make it, but you can vary the proportions to suit your own taste.
- ½ cup finely chopped parsley
- ¼ cup finely chopped mint
- ¼ cup finely chopped basil
- 2 tsp finely chopped capers (I like the tiny dry salted ones, rinsed)
- a splash of red wine vinegar
- 1 tsp smooth dijon mustard
- olive oil to cover
- Place all the ingredients except the oil into a jar.
- Add enough oil to just cover. Mix.