Monday, 9 May 2011

Moosewood Mondays: Salsa Verde

It's grill season. Actually, more than just grill season it is the best season ever. For me anyway, in Canada.

The warmer half of Spring, with the flowers coming up and the trees starting to leaf - I just want to spend every minute outside with the pups. Simple suppers on warm nights means grilled meats or veggies, toss a salad, maybe throw some rice in the rice cooker where you won't even have to watch it. And some simple sauces, because you want to get back out there and enjoy the weather. You know, before summer hits and it is hot, and sticky, and the mosquitoes wake up.

Sauces don't get much simpler than this silky smooth Salsa Verde, so versatile for grill season. Drizzle on charred steaks or portobello mushrooms for a zingy flavourful treat.

Salsa Verde
adapted from Moosewood Restaurant Cooks at Home

½ cup extra virgin olive oil
1 cup parsley
3 cloves garlic, chopped
1/3 cup fresh squeezed lemon juice
2 tbsp brined capers, drained
¼ cup chopped green onion
¼ tsp kosher salt
¼ tsp fresh ground black pepper

Whiz all that up in the blender, adjust seasonings to taste.