Found in the NYTimes Cooking Section
INGREDIENTS
1 cup finely chopped parsley (1 3/4 ounces/50 grams)
1 ½ teaspoons finely grated lemon zest (from 1 small lemon)
¼ to ½ teaspoon salt, more to taste
⅔ cup extra-virgin olive oil
1 garlic clove
2 tablespoons red wine vinegar, more to taste
PREPARATION
Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavor and color of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you’re using. Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)
Tips
To vary the herbs, substitute half the parsley with basil, mint, marjoram or cilantro. Spoon basil salsa over poached eggs; mint or marjoram salsa over grilled fish; and cilantro salsa over beans and grilled corn.
To make the chef Travis Lett's green olive and preserved lemon tapenade, add 3 tablespoons roughly chopped, pitted Picholine or Lucques olives and the minced rind of half a rinsed preserved lemon. This version pairs particularly well with grilled fish and shellfish.
To make Italian salsa verde, add 8 anchovy filets, rinsed (if salt-packed) and finely chopped, and 2 teaspoons capers, rinsed and finely chopped. Serve alongside grilled chicken, steak or braised beef. Drizzle over boiled green beans, carrots and turnips. Spoon over hard-cooked eggs for a simple appetizer.
To make Moroccan chermoula, substitute cilantro for the parsley and lime juice for the vinegar. Omit the lemon zest and add 1 tablespoon finely grated fresh ginger, 1/2 teaspoon ground cumin and 1/2 jalapeño pepper, finely minced. Serve alongside grilled lamb or pan-fried chicken breasts. Use as a marinade for chicken, sole, tuna or halibut. Spread onto turkey sandwiches.
Or to make chimichurri, add a little finely chopped chili, and a finely chopped shallot or two, and maybe some oregano. Great with grilled steak.
OR
The Martha Stewart Version
INGREDIENTS
1/4 cup blanched almonds, toasted
1 small garlic clove
1 cup fresh parsley leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
2/3 cup extra-virgin olive oil
1/8 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 teaspoons white-wine vinegar or white balsamic vinegar
DIRECTIONS
Using a chef's knife (or food processor) finely chop almonds, garlic, and herbs. Stir (or blend) in oil and red-pepper flakes. Season with salt and pepper. (To store, refrigerate, up to 1 day.) Stir in vinegar just before serving.
COOK'S NOTES
Feel free to include any type of soft green herb, such as oregano, chives, and mint. You can also substitute pistachios, walnuts, or pine nuts for the almonds. If you use a food processor, the sauce will have a thicker texture.
Labels: dressing
