Pinoy Cook’s salsa verde
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.
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.
Although using a blender or food processor (below, right) will make the job easier, everything can be hand-chopped too.
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[...] 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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[...] it then divided the sliced pork into two portions. One portion was served with a new version of my salsa verde. The second portion was served with a mushroom sauce. I’ll post that one after this, no [...]
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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.