Salsa Verde

We make green sauce at least once a week and eat it on everything, though it really shines on stir-fry, fish or eggs. Our friend Kevin calls it farm crack. It’s very simple to make, especially if you have a good micro-planning grater and a decent blender. You can also make this sauce in a food processor, but it doesn’t seem to do as good a job of finely grinding the herbs, though a handheld blender works too. You can make salsa verde out of most any herb and it always seems to taste great. Recent batches have contained capers, lemon juice/zest, fresh marjoram and/or parsley.

-Chop up 2 cloves of fresh garlic then add it to the bowl of a blender and process.

-Zest 1 lime then juice it

-Add the zest to the blender along with 2 TBS walnut or olive oil, ¼ tsp salt and ¼ cup cold water.

-Wash and shake dry 1 bunch of cilantro. (If you have any chives or mint add that too.)

-Leaving the rubber band on the herbs, chop them up stems and all until you get to the very end of the bunch.

-Add all the herbs to the blender in handfuls, processing in between until all are incorporated.

-Let process until a smooth sauce develops. Best served fresh as the fabulous green color fades quickly.