Salsa VerdeAdd To My Recipes
1/2 teaspoon Maldon salt
4 garlic cloves
2 tablespoons shallots diced
1 tablespoon capers
1/4 cup parsley, rough chopped
1/4 cup basil, rough chopped
1/4 cup mint, rough chopped
1/4 teaspoon Aleppo pepper
1 tablespoon Kedem Red Wine Vinegar
2 tablespoons plus 1/2 cup Bartenura Olive Oil, divided
1/4 cup pine nuts, toasted
Gefen Table Salt
Add Maldon salt and garlic to a mortar and pestle. Crush until the garlic is paste.
Next add diced shallots and capers. Mash until a rough paste forms. Add the chopped herbs, Aleppo pepper, red wine vinegar, and two tablespoons olive oil. Once again crush until the sauce comes together.
Lastly, add toasted pine nuts and roughly bash them into the sauce to incorporate. Stir in half a cup olive oil and season to taste.
Note: This recipe provided with permission from kosher.com.
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