Salsa Verde
Salsa verde is a super easy and healthy way to notch up the flavor of any dish. It's perfect with chips, topping a bowl, or as a marinade.
Total Prep Time: 15 Minutes | |
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Serves: 4 | |
Rating: 10 / 10 |
Originally from Genoa, Italy, pesto is today known in kitchens around the world. Traditionally ground in a mortar from just a few specific ingredients, it has found new admiration from cooks who have found new ways to put an exciting spin on an old world classic. Pesto is best made with fresh ingredients at hand. So experiment, and you will surely discover something new and exciting. There is an extensive list of substitutions at the bottom of the article, so get ready to try something new! Below is a classic Genoan pesto recipe:
Pesto is an incredibly versatile sauce that is easily enjoyed as a topping, marinade, sauce, or dip. It’s especially good as a topping on pizza, a quick marinade for shrimp or steak, and really shines as an addition to salad dressings.
Basil is the cornerstone of a traditional pesto recipe, but that’s not the only thing that can be used. Any combination of greens or herbs can be used as a substitute. For greens, try experimenting with Spinach, Kale, Arugula, Watercress, Collard greens, dandelion greens, or even broccoli florets. For herbs, try experimenting with mint, parsley, cilantro, sage, chives, or tarragon. Just keep in mind the flavor profile of the green or herb you’re substituting, because some are milder, while others can be quite potent. Also, some of the tougher greens will need a quick blanching or grilling before being used.
Pesto recipes traditionally call for pine nuts, but those can be substituted with any number of nuts or seeds. For example, pecans, walnuts, pistachios, almonds, cashews and even peanuts can make excellent alternatives for pesto. If you have nut allergies, you could even use sesame, sunflower, or pumpkin seeds.
Olive oil is the typical oil used in pesto, however it’s not the only one that can be tasty. You can use any light oil like avocado, canola, or grapeseed, or even a finishing oil like walnut, macadamia, or even a spicy oil to give it some kick. Check out our guide to Choosing the Right Oil for more great ideas.
Most pesto recipes call for Parmesan cheese; but feel free to experiment with any hard cheese, or leave it out entirely. Hard, salty cheeses are ideal, like Romano, Manchego, Asiago, Pecorino Romano, or Grana Padano. If you’re looking for a vegan friendly option, try nutritional yeast, which imparts a cheesy, creamy taste and constituency to vegan dishes in place of cheese.
Garlic is a requisite for traditional Genoan pesto but can be overpowering and too familiar when creating your own pesto blends. Have no hard feelings about kicking garlic out of the party.
Your pesto tasting a bit bland? Try adding citrus juice or zest, or even a touch of vinegar to brighten up your pesto and give some extra zing. Try adding juice and/or zest from oranges, grapefruits, lemons, or limes, and experiment with bright vinegars like champagne vinegar, white wine vinegar, or a flavored vinegar. Check out our guide to Choosing the Right Vinegar for more great ideas.
Traditionalists will shiver at this, but if you like it hot, then go for it. Add some jalapeno, serrano, or go hotter, it’s your pesto after all.
Salsa verde is a super easy and healthy way to notch up the flavor of any dish. It's perfect with chips, topping a bowl, or as a marinade.
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