Salsa Verde

Ingredients

• 1 bunchflat-leaf parsley
• 2hard-boiled eggs
• 3 tbspcapers — rinsed
• 6cornichons
• 4 tbspred wine vinegar
• 6 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Begin by preparing your ingredients. Roughly chop 1 bunch of flat-leaf parsley, ensuring you remove any large stems. Peel the 2 hard-boiled eggs and cut them into quarters. Drain and rinse 3 tbsp of capers, and finely chop 6 cornichons. These will form the base of your Salsa Verde.
2. In a mortar and pestle or a food processor, combine the chopped parsley, quartered eggs, capers, and cornichons. If using a mortar and pestle, pound the ingredients until they form a coarse paste, similar to a chunky pesto. If using a food processor, pulse until the mixture is well combined but still retains some texture.
3. Once the base is prepared, slowly drizzle in 6 tbsp of extra virgin olive oil while continuing to mix. If using a mortar and pestle, add the oil gradually, stirring continuously to help the mixture emulsify. If using a food processor, keep it running on a low setting as you add the oil to prevent the sauce from splitting. The final mixture should be creamy and cohesive.
4. Add 4 tbsp of red wine vinegar to the mixture, stirring or pulsing to incorporate. Taste the Salsa Verde and season with fine sea salt to your liking. To check the balance of flavors, spread a small amount on a piece of bread. Adjust with more salt or vinegar if needed, aiming for a bright, tangy taste.
5. Allow the Salsa Verde to rest for about 10 minutes at room temperature. This brief resting period allows the flavors of the garlic and herbs to meld and mellow, resulting in a more harmonious sauce.
6. Serve the Salsa Verde with fresh vegetables or crusty bread. The sauce should have a vibrant green color and a balanced, zesty flavor profile, perfect for complementing a variety of dishes.