Pinoy Cook’s salsa verde

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

a huge bunch of fresh parsley, washed
1/2 head of garlic
a thumb-sized piece of ginger
3/4 c. of peanut oil
1/2 c. of nuts (I used dry-roasted macadamia)
salt and pepper

Cooking procedure :

Trim the parsley; discard the lower part of the stalks.

Crush and peel the garlic.

Peel the ginger and dice.

Place the parsley, garlic, ginger and nuts in the blender or food processor. Sprinkle salt and pepper over them. Pour in the peanut oil. Process until smooth. How smooth or how coarse depends on you; I prefer to have some texture so I didn’t puree it to death. Taste the sauce and add more salt if necessary. Process for a few more seconds.

If you prefer to do everything by hand, chop the dry ingredients separately. Place them all in a jar with a screw type cap, pour in the oil then add salt and pepper. Shake the jar until well-blended.

Serve with grilled or pan-fried fish. I haven’t tried this with meat or poultry yet.

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February 10, 2005  Print This Post   
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Comments

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.

    Reply

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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 [...]

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