Salsa Verde just means Green Sauce; it is uncooked and usually based on herbs (Italian, Spanish, French, German, Argentinian), however, Mexican salsa verde is based on tomatillos.
We make a very simple salsa verde in the restaurant. It’s vegan, there’s no anchovies at all.
- 1 pint parsley leaves, packed tightly
- Equal part grapeseed oil
- 1 garlic clove
- Pinch of salt
In a VitaMix, blend all ingredients on high for three seconds. Store in air-tight container and place in fridge.