Okay so this isn’t a true salsa verde, more a cross between a pesto and a salsa but it tastes good so that’s all that matters!
It’s delicious on pasta, bruschetta, grilled chicken and fish, tossed with boiled potatoes or whatever your heart desires really.
I had a glut of these herbs in the garden so the recipe makes a large quantity but you can easily halve it to suit.
In this scene: Small quilted mason jar
Spicy herb and pecan salsa verde
2 cups firmly packed basil leaves
2 cups firmly packed parsley leaves
1/2 cup firmly packed sage leaves
1 cup toasted pecans
2 cloves garlic, crushed
finely grated zest of 1 lemon
1 teaspoon chilli flakes (optional if you aren’t a chilli fan)
1/2 cup olive oil
1/4 cup white wine vinegar
sea salt and pepper to taste
extra olive oil, to cover
Place all the ingredients, except the extra oil, in a food processor (or you can use a stick mixer) and process until well combined. I like to keep it a little chunky.
Spoon into jars, cover with extra oil and store in the fridge for up to one month.
Or you can spoon into ice cube trays, cover and freeze for up to three months.
Makes 1 1/2 cups
