Salsa Verde

This is a simple tasty condiment that should be in everyone's repertoire. It's a delicious and versatile way to finish off a variety of dishes. Roasted Potatoes, Veggie Cakes, Vegan Egg Scrambles, Tacos, spooned on top of grilled veg, I even like it  instead of a typical salad dressing on crunchy chopped salads. Every time I make Mujaddara (one of my favourite Middle Eastern rice and lentil dishes, I want this on the side with chopped romaine lettuce.)

Chopped parsley (I will add cilantro sometimes if I have it), olive oil, lemon juice, garlic S & P, and a sprinkle of chili flakes if desired. Simple. You can adjust the amount of garlic and lemon to your personal taste. I think it depends on what you like and what you are serving it with. (I personally love garlic, and I like to make it bright, but sometimes I serve extra lemon on the side of certain dishes which would add more acidity overall)

I tend to go through a batch of this quickly and always wish I had more. I'll probably start doubling it for my purposes!)

salsa verde recipe

1. Ingredients:

• 1 bunch parsley, chopped (100 g for reference but I don't bother weighing it every time)
• 2 - 4 cloves garlic, chopped
• 1/2 - 3/4 cup Extra Virgin Olive Oil ( I start with lesser amount then add a bit more just until it starts to pool around the chopped herbs a bit.)
• Juice from 1/2 to 1 whole lemon
• S & P (1/2 to 3/4 tsp salt and 1/4 to 1/2 tsp pepper)
• a pinch of chili flakes (optional)

Method:

1. Simply stir ingredients together in a bowl. Store in a container in the fridge if not using right away. It will need to sit at room temperature to loosen before using. 10 - 15 seconds in the microwave does the trick too)