Quick while your herb garden is still going strong, make some of Alice Water's fabulous salsa verde. I'm addicted to it, and stir up a batch most evenings. It's bright, fresh taste and vivid green color spark a risotto, make plain pasta memorable, and turn a simple skillet of roasted potatoes into a feast.
Water's original recipe calls for just parsley, which is reassuring because it means you can make salsa verde year-round. But the flavor is much more interesting if you use a mix of herbs. I've been experimenting, and haven't hit on a bad combination yet...mint and lemon verbena seem essential to the mix. Lime works as well as lemon.
Here's Water's recipe, with modifications, but try out what you have fresh in your garden...I never use capers in it, just because I don't have them on hand, and I'm a little more generous with the salt..
Salsa Verde
Combine in a small bowl:
1/3 cup coarsely chopped herbs, including parsley, mint, basil, rosemary, lemon verbena
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon capers, rinsed, drained, and coarsely chopped
½ teaspoon salt
Fresh-ground black pepper to taste
½ cup olive oil
Mix well and taste for salt. Let the sauce sit for a while to develop the flavors.
