Italian Almond And Parsley Salsa Verde Recipe Video
As you watch me make this delicious and versatile condiment, you might be thinking to yourself, wait a minute, that’s a pesto. Well, it basically is. The reason I’m calling it a “salsa verde” and not a pesto, is because whenever you say “pesto” people instantly think of the traditional (and DONE TO DEATH) version with the pinenuts and basil. Now, I have no problem with a nice, properly made pesto. But, I was in the mood for something completely different. By the way, there’s nothing I hate more than Chefs arguing terms and names… “That’s NOT a Confit, it’s a Compote!!” or “That’s not a marinade you idiot, it’s a wet rub!” …Every professional chef or cook reading this knows exactly what I’m talking about. You’ve heard my rule before; if you make it, you get to name it! For example, my Salmon Mango Bango, ridiculous name, but no one can do a damn thing about it.
So, I’m using the term “Salsa Verde” the way it’s used around Northern California. It’s a very generic term for any fresh green sauce, usually starring some type of herb, but also can be made with spinach, arugula, etc. If you are a regular to this site you’ll see me do many versions of salsa verde, especially when the weather gets a bit warmer. (to combat Christmas shopping stress I want you all to close your eyes and for one minute picture a warm, sunny meadow, lush with fresh herbs) ahhhh, that’s better.
This is a great sauce to experiment with by switching out the nuts, herbs and oils used. Hopefully you saw the Piquillo Pepper video, which this sauce was amazing on. I also had the left-overs on a piece of seared salmon which was sublime.
Ingredients
Almonds - 2/3 cup, roasted and salted, finely chopped
Olive oil - 1/3 cup
Garlic - 1 clove
Italian parsley - 1 bunch, leaves spearated and finely chopped
Directions
MAKING
1) Mix together the chopped parsley leaves and chopped almonds on a chopping board and run a knife though the mixture, in a chopping motion, to make the ingredients even finer.
2) Put the fine mixture in a bowl and add the minced garlic clove.
3) Add the olive oil and mix well. Ensure that the oil is thoroughly mixed with all the other ingredients. If preferred, add more olive oil to give the mixture a spread-like consistency.
SERVING
4) The preparation, usually served or used at room temperature, is an excellent side dish as well as topping. It can also be used as a spread or a sauce.
1) Mix together the chopped parsley leaves and chopped almonds on a chopping board and run a knife though the mixture, in a chopping motion, to make the ingredients even finer.
2) Put the fine mixture in a bowl and add the minced garlic clove.
3) Add the olive oil and mix well. Ensure that the oil is thoroughly mixed with all the other ingredients. If preferred, add more olive oil to give the mixture a spread-like consistency.
SERVING
4) The preparation, usually served or used at room temperature, is an excellent side dish as well as topping. It can also be used as a spread or a sauce.
Editors Review
For those who don't like pine nuts, this version of Salsa Verde is a perfect alternative. This rustic mild and nutty sauce is so versatile that you can use it to toss pasta, top grilled fish and even use it to make delicious creamy soup. Now that is a multi-purpose sauce the chef has in store for you!Questions, Comments and Reviews
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