Green salsa is a cold herb-based sauce. It goes well with vegetables, pasta, or as a seasoning. There is no strict recipe, so you can experiment.
Cooking description:
More on how to make green salsa below. The use of kale is optional, you can simply take more parsley or replace it with spinach. Instead of wine vinegar, salsa can be seasoned with lemon juice. It is better to grind vegetables and herbs by hand, rather than with a blender, so that the sauce retains its coarse texture. I offer my own version with olives, capers and green kale. It turns out a very tasty and aromatic sauce, I recommend trying it!
Main ingredient: Greens
Dish: Sauces / Salsa
Cuisine geography: Italian / European
Ingredients:
- Garlic - 1-2 Cloves
- Capers - 40 Grams
- Olives - 40-50 Grams
- Gherkins - 50 Grams
- Parsley - 1/3 Bunch
- Mint - 1-2 Pieces (twigs)
- Cale - 1 Piece (sheet)
- French mustard - 1 Tbsp. the spoon
- White Wine Vinegar - 2 Tbsp spoons
- Olive oil - 3-4 tbsp spoons
- Sea Salt - To taste
- Black pepper - To taste
Servings: 2-4
How to make Green Salsa
Prepare all ingredients. Chop the kale, mint and parsley finely. Chop the olives, capers and gherkin into small cubes and finely grate the garlic. Season the salsa with olive oil, French mustard and white wine vinegar. Season with salt and pepper and mix well. The green salsa is ready, bon appetit!
