Pinoy Cook’s salsa verde

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You may have heard of the classic salsa verde which this recipe isn’t. It actually more closely resembles the Italian pesto except that the ingredients are oriental for the most part. I only called it salsa verde because it is green and it is a sauce. Logical. Anyway, no one has exclusive copyright over the name salsa verde.

Pinoy Cook\'s salsa verde

This is actually a no-cook sauce. I had some leftover ginger-peanut oil sauce (for the Chinese style white chicken we had recently) and I was wondering what to do with it. Peanut oil is too expensive to waste. I wondered what kind of sauce I’d have if I processed the leftover ginger-peanut oil sauce with garlic, lots of parsley, nuts, salt and pepper. Since I was the only one home for lunch last Monday, I decided to go ahead with it. If it turned out to be a disaster, I was the only one who would have to suffer eating it. Fortunately, it wasn’t a disaster. In fact, it was kinda great. Oh, alright, it was really fantastic. Spicy, tangy, full-bodied with lots of texture. I had it with pan-fried talakitok.

parsley and garlicusing a food processor for chopping the vegetables and nuts

Although using a blender or food processor (below, right) will make the job easier, everything can be hand-chopped too.

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February 10, 2005  Print This Post   
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2 Responses to “Pinoy Cook’s salsa verde”
  1. Ebba Myra says:
    November 21, 2007 at 12:30 am

    well believe it or not, I experimented making this similar pesto using young kangkong leaves & sesame oil, wow, they came out great. And another time, I used creme cheese and olive oil. Yummy.

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  1. Steamed chicken breast fillets, black chinese mushrooms and Pinoy Cook’s salsa verde | Home-cooked meals | Home-cooking rocks! says:
    August 24, 2009 at 11:05 am

    [...] my version of salsa verde, that wonderful cross between the traditional salsa verde and the Italian pesto? Since it was made [...]

    Reply


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