Herb and Spinach Salsa Verde
Jarren Vink
Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.
Recipe information
Yield
12 Servings
Ingredients
5 garlic cloves
2 cups (packed) fresh cilantro leaves with tender stems
2 cups (packed) fresh parsley leaves with tender stems
1 cup (packed) spinach leaves
½ cup olive oil
3 tablespoons distilled white vinegar
Kosher salt and freshly ground black pepper
Preparation
Step 1
Place garlic in a small saucepan and add water to cover. Bring to a boil; drain.
Step 2
Finely chop garlic in a food processor. Add cilantro, parsley, and spinach and pulse until coarsely chopped. Add oil, vinegar, and 2 Tbsp. water and process until combined but not completely smooth; season with salt and pepper.
Step 3
DO AHEAD: Salsa can be made 4 hours ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 90 Fat (g) 9 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 1 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 10
