August 13, 2018
Ingredients: (makes one cup of sauce)
- 3 small or 2 large garlic cloves
- Small bunch of curly leaf parsley washed and dried with paper towel
- Handful of 12-15 basil leaves
- ½ cup organic cold-pressed high oleic sunflower oil plus a bit more to top up the sauce at the end
- One empty clean jar that holds at least one cup of salsa verde (jam jar works well)
Note: To have the best flavor and texture, this salsa verde is ideally made with a mortar and pestle. If you do not have a mortar, mince finely the garlic, parsley and basil with a sharp knife and blend ingredients well in a bowl. In this method, use a large wooden spoon to ‘smush’ and pound the salsa verde together. You can also use a food processor if desired.
- Mince the garlic. Remove the curly parsley leaves from stem and mince well. (Use only the leaves for the salsa). Mince basil leaves.
- Put garlic, parsley, basil and sunflower oil in a large mixing bowl or a mortar.
- Mix the salsa verde well, smushing and pounding the parsley, basil, and garlic together with a heavy wooden spoon or with the pestle in the mortar.
- Put salsa verde back into the empty jar and push the parsley mix down into the jar with a spoon. Then cover the salsa verde with enough sunflower oil to be sure there is a small layer of oil on top of salsa verde. The oil is important to add because it will keep the salsa from spoiling in the refrigerator.
You can keep the salsa verde up to one month in the refrigerator. Mix well before serving.
Courtesy of: Mary Brighton, MS, RDN, Integrative Nutritionist