A bright, flexible green sauce that lands somewhere between salsa verde and pesto. Use whatever herbs and greens you have on hand. Good on eggs, grains, roasted vegetables, toast, meat, and more.
This is less a strict recipe than a technique worth having in your back pocket. The point is to use what you’ve got, not measure out exactly three cups of herbs. I usually throw in whatever herbs and greens are around, add a clove or two of garlic, and drizzle in enough olive oil to get things moving. I like it on the chunkier side — more salsa verde than pesto — but you could blend it smoother if you want. Finish with a splash of vinegar or lemon juice and salt to taste. Just don’t undersalt. Good seasoning is what takes it from “pretty good” to the kind of thing you start putting on everything.
Ingredients
Directions
Put the herbs, greens, and garlic in a food processor and pulse until roughly chopped. Add olive oil until it blends into a loose, spoonable sauce, then add your acid and salt to taste.
