Basic Salsa Verde
Ingredients
- 3 Tbsp finely diced shallot (about 1 medium shallot)
- 3 Tbsp red wine vinegar
- ¼ cup very finely chopped parsley leaves
- ¼ cup extra virgin olive oil
- salt
Directions
Combine shallot and vinegar in a bowl and let sit for 15 min to macerate.
In a separate bowl mix parsley, oil and add a generous pinch of salt.
Just before serving, add shallot (not vinegar) to the parsley oil. Stir, taste and add vinegar if needed. Taste and adjust salt.
Keep in fridge up to 3 days.
Meal notes
Recipe copyright
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