18 May Salsa Verde | Durant Mother Sauce Collection
PICTURED SECOND FROM LEFT: This versatile green herb sauce of Italy and Spain, is a simple combination of bright, fresh green herbs, capers and any of our award winning Durant extra virgin olive oils. Recipe courtesy of Chefs Eric and Sara, Culinary Directors for Durant at Red Ridge Farms.
Hand chop/mince the above ingredients and add the olive oil to form a very loose, olive oil forward sauce consistency.
A food processor can be used, but we much prefer the rustic approach of hand chopping for a chunkier consistency!
This versatile green herb and olive oil sauce of Italy and Spain, not the tart green tomatillo salsa you get at your favorite taco spot, is a staple of our kitchen year round. The simple combination of bright, fresh green herbs, capers and extra virgin olive oil can be made your own with your favorite herb combinations and any of our award winning Durant extra virgin olive oils. We often like to fold in different green vegetable elements to showcase the seasons. From grilled and chopped asparagus in the spring, scallions and artichoke hearts in the summer, or roasted and chopped green olives in the fall and winter. Get creative with it! Enjoy with your favorite grilled vegetables or steak, atop a bowl of soup for garnish, or simply slathered on crusty bread. It really goes with everything.
Ingredients
Directions
Hand chop/mince the above ingredients and add the olive oil to form a very loose, olive oil forward sauce consistency.
A food processor can be used, but we much prefer the rustic approach of hand chopping for a chunkier consistency!
This versatile green herb and olive oil sauce of Italy and Spain, not the tart green tomatillo salsa you get at your favorite taco spot, is a staple of our kitchen year round. The simple combination of bright, fresh green herbs, capers and extra virgin olive oil can be made your own with your favorite herb combinations and any of our award winning Durant extra virgin olive oils. We often like to fold in different green vegetable elements to showcase the seasons. From grilled and chopped asparagus in the spring, scallions and artichoke hearts in the summer, or roasted and chopped green olives in the fall and winter. Get creative with it! Enjoy with your favorite grilled vegetables or steak, atop a bowl of soup for garnish, or simply slathered on crusty bread. It really goes with everything.