Matthew Kenny’S Middle Eastern Salsa Verde
Description
This Middle Eastern Salsa Verde is a bright, zesty condiment that packs a powerful punch of flavor into every bite. By combining fresh cilantro, basil, parsley, and mint with warm ground cumin and allspice, this dip offers a complex aromatic profile that is both refreshing and savory. The acidity from red wine vinegar and lemon juice cuts through the richness of the extra virgin olive oil, creating a balanced and versatile sauce. It is perfect for drizzling over grilled meats, stirring into risottos, or serving as a vibrant dip with fresh vegetables and warm pita bread. Simple to prepare yet sophisticated in taste, this recipe brings a burst of garden-fresh energy to everyday meals.Ingredients
Directions
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Roughly chop the fresh cilantro, basil, parsley, and mint.
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Finely dice the scallion and peel the garlic clove.
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Place the chopped herbs, diced scallion, and garlic into the bowl of a food processor.
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Add the ground cumin, ground allspice, red wine vinegar, and lemon juice to the processor.
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With the processor running, slowly drizzle in the extra virgin olive oil until emulsified.
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Pulse briefly until a coarse paste forms, being careful not to over-process into a smooth puree.
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Taste and adjust seasoning with salt and pepper if desired.
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Transfer the salsa verde to a serving bowl or airtight container.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 142.4kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 0.7mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.4g2%
- Sugars 0.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store in an airtight container in the refrigerator. For best flavor, consume within 3-4 days.
Preservation: To extend shelf life, you can pour a thin layer of olive oil over the top of the salsa verde in the container to create a seal against air.
Usage: This intense sauce is best used in small amounts. Start with 1 tablespoon per serving of pasta, risotto, or grilled meat, and adjust to taste.
Variations: For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
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