Wild Oregano Salsa Verde
A tangy, herby sauce made from wild oregano or another herb like cilantro or fresh oregano.
Makes about 1.5 cups
Prep Time5 minutes mins
Cook Time5 minutes mins
Course: Snack
Cuisine: Italian
Keyword: Salsa verde, Wild Oregano
Servings: 6
- 1 oz 1 packed cup flat leaf parsley, leaves only
- 1 oz 1 packed cup bergamot, (fresh oregano can be substituted) leaves only
- 1 large clove of garlic
- 1/2 cup mild oil like grapeseed or canola
- 1/4 Cup virgin sunflower or olive oil
- ¼ cup water
- ¼ cup fresh lemon juice
- Zest from one large lemon
- ½ teaspoon salt
- Pinch crushed red pepper flakes
Mix the two oils together.
Bring a quart of two of water to a boil, add the bergamot and parsley, and cook for 5 seconds. Remove the herbs with a hand strainer or slotted spoon and place in cold water to refresh them.
Drain the herbs and squeeze out any residual water, then chop coarse.
Put all the ingredients except the oil in a blender. Begin pureeing the mixture, drizzling in the oils until the sauce is pureed and very smooth.
Double check the seasoning for salt and pepper, adjust as needed, then transfer to a container and refrigerate. It will last for a few days.