Before we headed north to the Arthur Avenue Italian community in the Belmont section of the Bronx, we stopped at the farmer’s market near Lincoln Center.
The small market was bustling and overflowing with fall bounty. We needed thyme, Italian parsley and basil for salsa verde, a gift for my friend’s Thanksgiving family gathering. She’ll serve it as the dip with the crudite of organic broccoli, radishes, cucumbers and cherry tomatoes.
Salsa verde is a really versatile condiment that you can serve with vegetables, fish or meat. It’s easy to make. Choose your favorite fresh herb combination and make the salsa verde by hand or in a food processor.
Salsa Verde (Green Herb Sauce)
- 1 cup fresh basil leaves
- 1 cup fresh flat Italian parsley
- 1/2 cup fresh thyme
- 3 cloves garlic crushed
- 1/2 teaspoon sea salt
- 1/4 cup EVOO
- Smash the garlic and peel off the paper skin.
- Put everything except the EVOO in a food processor and pulse several times until the herbs and garlic are chopped fine. With the machine running drizzle in the EVOO until you reach a loose pesto consistency.
- To make the salsa by hand chop the herbs and garlic very fine. Mix them in a bowl with the salt and drizzle with EVOO until you reach a loose pesto consistency. (You can finish the salsa with a mortar and pestle for a smoother consistency.)
- Serve as a condiment to fish, meat, raw or cooked vegetables.