It hurts my heart so much when there is a surplus of fresh herbs in the fridge (leftover from other recipes) that get forgotten about and go bad. I had a variety of herbs this week and wanted to prevent that from happening.
Cilantro, Oregano, Parsley and Dill.
I am a fan of Donna Hay’s recipes. If you’re not familiar with her, look her up. She is the Aussie version of our Martha Stewart. She has a recipe called “Salsa Verde” that I have made and loved before. I was also inspired by Chimichurri Sauce, which I recently made as a marinade and dip.
To prevent sad herbal waste this week, I invented a cross between Salsa Verde and Chimichurri Sauce. I call it Sauce Verde! I will share the way I did it, but the recipe can vary depending on what you like or what you have on hand.
Sauce Verde
Recipe:
a heaping 1/4 cup of 3-4 fresh herbs (I used Oregano, Cilantro, Parsley and Dill)
2-3 cloves Garlic
1 heaping tsp Capers
1 Shallot (or 1/4 Red Onion)
1/2 cup Olive Oil
splash of Lemon Juice
Salt and Pepper to taste
Instructions: Blend all ingredients in the food processor until smooth.
This week, I served my Sauce Verde as a dip for Roasted Jerusalem Artichokes.
The Filigree Fig 