Salsa Verde

Name: Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 1 Tbsp coarsely chopped basil; 2 smalls cornichons; 118 milliliters coarsely chopped flat-leaf parsley; 2 garlic cloves, coarsely chopped; 1 yolk of hard-boiled egg; 1 Tbsp red wine vinegar or sherry vinegar or fresh lemon juice; 118 milliliters extra-virgin olive oil; 12 servings sea salt and freshly ground black pepper; 170 grams shelled walnuts, about 1 1/2 cups

The recipe Salsa Verde is ready in roughly 45 minutes and is definitely a super gluten free, dairy free, and whole 30 option for lovers of Mexican food. This recipe makes 12 servings with 181 calories, 3g of protein, and 19g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Only a few people really liked this hor d'oeuvre. If you have yolk of hard-boiled egg, olive oil, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

First toast the walnuts. Set the oven at 350 degrees.

Ingredients you will need

Walnuts

Toast

Equipment you will use

Oven

Spread the walnuts in a single layer on a sheet pan. When the oven is hot, transfer the pan to the oven and toast the walnuts for 5 to 10 minutes, being careful not to burn the nuts.

Ingredients you will need

Walnuts

Spread

Toast

Nuts

Equipment you will use

Oven

Frying Pan

Remove from the oven and toss the walnuts in a clean dry kitchen towel, rubbing the nuts to release as much of their bitter tannic skins as you can. (The skins won't disappear entirely, and you don't want them to do so because a little of that bitter tannin is good in the sauce.)

Ingredients you will need

Walnuts

Sauce

Nuts

Equipment you will use

Kitchen Towels

Oven

Transfer the nuts to a food processor.

Ingredients you will need

Nuts

Equipment you will use

Food Processor

Add the parsley, basil, garlic, and cornichons. Turn the machine on and add the egg yolk. Continue processing, adding the olive oil in a slow stream, until the sauce is very smooth.

Ingredients you will need

Gherkins

Olive Oil

Egg Yolk

Parsley

Garlic

Basil

Sauce

Add the vinegar and process to mix well. Taste for seasoning, adding salt, pepper, and more vinegar if necessary.

Ingredients you will need

Seasoning

Vinegar

Pepper

Salt

Nancy Harmon Jenkins is a food writer with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections. Author of half a dozen highly acclaimed cookbooks, she writes for the New York Times, Saveur, and Food & Wine, and divides her time between her farmhouse outside of Cortona, Italy, and the coast of Maine.

Ingredients you will need

Wine

Equipment

Ingredients

Servings:

1Tbsp

coarsely chopped basil 2smalls

cornichons 118milliliters

coarsely chopped flat-leaf parsley 2

garlic cloves, coarsely chopped 1

yolk of hard-boiled egg 1Tbsp

red wine vinegar or sherry vinegar or fresh lemon juice 118milliliters

extra-virgin olive oil 12servings

sea salt and freshly ground black pepper 170grams

shelled walnuts, about 1 1/2 cups

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.