parsley overload! salsa verde with everything

roasted mushrooms with salsa verde

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.

 

salsa verde
 
prep time
total time
 
author:
recipe type: sauce
cuisine: vegan
serves: 1 cup
ingredients
  • 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
instructions
  1. Place all the ingredients except the oil into a jar.
  2. Add enough oil to just cover. Mix.
notes
The salsa will keep for a few days in the fridge, though it may lose some of its bright green colour.

 

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