Sunday, September 22, 2013

Salsa Verde

All south American countries have a version of Salsa Verde. There are many variations on this sauce that any other. I really enjoy the licorice-y flavor on tarragon and chervil. Feel free to add fresh cilantro, rosemary, nettles, tulsi or your own personal favorite herb.

1/2 cup fresh parsley leaves
1 tablespoon fresh chervil
1 tablespoon fresh tarragon leaves
1 tablespoon fresh basil leaves
1 avocado
1 small shalliot
2 tsp lemon juice
1/2 cup of olive oil
1 tsp ghee.
1 pinch cumin.

Mix all ingredients in a food processor until smooth. Will keep, tightly covered, in the refrigerator for up to 3 days.

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