Matthew Kenny’S Middle Eastern Salsa Verde

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.

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 142.4

Dietary: Gluten-free, Vegan, Vegetarian

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

2 tablespoon Fresh cilantro
1 tablespoon Fresh basil
1 tablespoon Fresh parsley
1 tablespoon Fresh mint
1 teaspoon Ground cumin
1 teaspoon Ground allspice
1 clove Garlic
1 Scallion
1 tablespoon Red wine vinegar
1 tablespoon Lemon juice
1/4 cup Extra virgin olive oil

Directions

1
Roughly chop the fresh cilantro, basil, parsley, and mint.
2
Finely dice the scallion and peel the garlic clove.
3
Place the chopped herbs, diced scallion, and garlic into the bowl of a food processor.
4
Add the ground cumin, ground allspice, red wine vinegar, and lemon juice to the processor.
5
With the processor running, slowly drizzle in the extra virgin olive oil until emulsified.
6
Pulse briefly until a coarse paste forms, being careful not to over-process into a smooth puree.
7
Taste and adjust seasoning with salt and pepper if desired.
8
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.

Keywords: salsa verde, middle eastern, herb dip, cilantro, basil, parsley, mint, cumin, allspice, olive oil, lemon juice, garlic, condiment, vegan, gluten free, fresh herbs, zesty, aromatic, pasta sauce

Read it online: https://www.chefs-mate.com/recipe/matthew-kennys-middle-eastern-salsa-verde/