I have yet to plant a seedling (that won’t happen until after Memorial Day) or break out my grill, but spring flavors are slowly creeping their way into the kitchen. Little hints of brightness have appeared on cold-weather stalwarts like roast chicken and creamy, pureed soups.
I got it in my head that a fresh salsa verde might be a nice introduction to the lighter flavors of spring. Just a touch of something summery and vivid, to liven up the tone of our meals. I served this salsa with roast chicken and it was gone in one meal, but it’s piquant flavors would compliment any roasted or grilled meat. Other uses might be beaten into soft goat cheese and spread on crisp bread, swirled into soup, piled high with a little sour cream on a baked potato, really the options are endless.
It takes a bit of chopping, but instead of spending hours on the main course, prepare a fast grilled steak and serve it with this salsa, just as much flavor in half the time.
- 1 cup minced fresh parsley
- 2 scallions, thinly sliced
- 1/4 cup almonds, toasted and finely chopped
- 1/4 cup olive oil
- 3 tablespoons capers, chopped
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 teaspoon minced fresh oregano
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Combine all ingredients; mix well until thoroughly moistened. Serve with roasted or grilled meats or hearty vegetables, like baked potatoes, roasted carrots or grilled asparagus. Salsa verde will keep in refrigerator, covered, for up to 3 days.