Looking for an easy at-home recipe, full of flavor to add to your list of favorites this year? Try this homemade salsa verde from Harvest Park City. Not only is this salsa a fresh and healthy addition to any dish, full of leafy greens, but the mouth popping flavors make a great accompaniment to many foods. It will brighten up your morning scrambled eggs and toast, make the perfect salad dressing, and compliment any dish with fresh vegetables, avocado, and even smoked salmon. It is also a great way to use all of those herbs and left over arugula in your fridge.
Ingredients
- About 3 cups of fresh mint, basil, cilantro, arugula, parsley
- 5-7 garlic cloves, peeled
- 1 cup red wine vinegar
- 1.5 cups mild oil (avocado or grape seed)
- Salt, to taste
- Pepper, to taste
- Capers, optional
- Anchovies, optional
Instructions
- Fill blender to the top with herbs. Use stems and all, nothing goes to waste.
- Add garlic, red wine vinegar, and oil.
- Blend until all ingredients are smooth.
- If you have extra arugula, add more now and blend again.
- Season with salt and pepper to taste.
- Note that quantities are for a full-size blender. If you are using a Ninja smoothie blender or something smaller, adjust as necessary.
- For something fancy: Add a few tablespoons of capers and anchovies, blend.
Try your own salad at home, full of fresh greens, like the Harvest Abundance salad. Filled with romaine, green beans, brussel sprouts, steamed Yukon gold potato, pickled onion, tossed in a salsa verde dressing, and topped with poached chicken, avocado, boiled egg, sunflower seeds and pepita’s.
The homemade salsa verde recipe is a perfect addition to any breakfast, lunch or dinner. Add flavors of mint, basil, cilantro, parsley and arugula to dishes like this Harvest Nourish Toast, with sourdough, a delicious salad of fresh herbs and leaves, roasted beets and tomatoes, avocado, pickled onions, soft poached egg, salsa verde and Fog River sustainably sourced smoked salmon.
Harvest Park City is open seven days a week from 8 a.m. to 3 p.m. at the Park City location and 8 a.m. to 3:30 p.m., daily, in the Campos Coffee space, at Park City Mountain Resort.
