As you watch me make this delicious and versatile condiment, you might be thinking to yourself, wait a minute, that’s a pesto. Well, it basically is. The reason I’m calling it a “salsa verde” and not a pesto, is because whenever you say “pesto” people instantly think of the traditional (and DONE TO DEATH) version with the pinenuts and basil. Now, I have no problem with a nice, properly made pesto. But, I was in the mood for something completely different. By the way, there’s nothing I hate more than Chefs arguing terms and names… “That’s NOT a Confit, it’s a Compote!!” or “That’s not a marinade you idiot, it’s a wet rub!” …Every professional chef or cook reading this knows exactly what I’m talking about. You’ve heard my rule before; if you make it, you get to name it! For example, my Salmon Mango Bango, ridiculous name, but no one can do a damn thing about it.
So, I’m using the term “Salsa Verde” the way it’s used around
This is a great sauce to experiment with by switching out the nuts, herbs and oils used. Hopefully you saw the Piquillo Pepper video, which this sauce was amazing on. I also had the left-overs on a piece of seared salmon which was sublime.