Updated: Mar 31
You really need to if you haven't, because oh.my.heavens. I am only putting on the pressure because I am someone who hadn't made homemade salsa verde, I would simply wait to order it at a restaurant. It was a mistake. Little did I know how insanely over-the-top fresh and spiky and clean and green and savory and FRESH it would taste being made at home. Do this. Do it now. (It goes on everything.)
"Drizzle on roasted veggies, meat, tacos, blended soups, you get the idea. Or use it as a dip. For anything."
Notes: Olive oil is extra-virgin
Ingredients: 1/2 cup olive oil, 1/4 tsp. salt, 2 cloves of garlic, 1 cup cilantro, 2 cups spinach, zest and juice of two limes, 1/4 cup water.
1. Rinse and roughly chop cilantro and spinach.
2. Add lime juice, salt and garlic to a food processor, process until garlic is broken up.
3. Add cilantro, spinach and olive oil. Process on high for 1 minute. Scrape down sides. Process again, adding water through the drip hole until smooth--it will still have micro-texture.
4. Serve immediately or refrigerate, covered, up to 3 days.