Edible Monterey Bay

MATEO’S SALSA VERDE

Courtesy Santos Majano, chef, The Kitchen at Discretion Brewing in Soquel

½ bunch of parsley
½ bunch of basil
½ bunch of cilantro
¼ bunch of dill
4 cloves garlic
1 teaspoon sea salt
1 teaspoon black pepper
½ teaspoon cumin
1 small shallot
2 tablespoons lemon juice
½ cup olive oil

Blend all ingredients in a food processor until smooth, about 1–1½ minutes, depending on your machine. Taste for additional seasoning, and serve on grilled meats, veggies or egg frittata. Makes about 1 cup.

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