Italian Salsa Verde

Facts

Fresh Herbs are totally underrated! They are delicious independent of each other and combined with other herbs as well. Using fresh Herbs brightens up the plate, has a refreshing effect on the pallet and they have beautiful aromas, allowing one to really engage with all of the unique flavors herbs have to offer. Many herbs have been used medicinally historically and currently. Applying herbs to our cooking can also reduce the amount of salt a dish needs.

Fermented Garlic Chimi Mis En Place.jpg

Prep Time: 15 minutes

Yield: 1.5 Cups

Ingredients

¼  Cup Fermented Garlic

½ Bunch of Chives, Sliced Fine

½  Bunch of fresh Parsley Leaves Chopped Fine

½ Bunch of fresh Chervil or Tarragon Leaves, Chopped Fine

¼ Bunch of Basil, Chopped Fine

1 Bunch of fresh Oregano leaves, Chopped Fine

1 Tablespoon of Capers, Chopped

4 Anchovies, Chopped Fine

1 teaspoon of Lemon Zest

2 teaspoons of Crushed Red Chili Flake

2 oz Fermented Garlic Vinegar or Red Wine Vinegar

¼ Cup Organic Extra Virgin Olive Oil

Salt to Taste

Method

  1. Combine all of your ingredients into a bowl and mix until well incorporated. 

  2. Add more Extra Virgin Olive Oil, Vinegar if your Salsa Verde seems to dry or needs more acid/fat. 

  3. Store in an air tight container and allow to marinate over night under refrigeration. 

Helpful Tips and Notes

  • This Fermented Salsa Verde recipe is really great on just about anything – I recommend trying it with a New York or Ribeye Steak off the grill!

  • Feel free to add other herbs into this mix or in place of one up there. Here are my suggestions – Basil or Mint. 

Recipe by Isabelle Jackson Nunes

Like this Recipe? 

If you enjoy this recipe and want to see others like it, you can check out the Chutney section of our recipes page. 

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