Walnut Herb Salsa Verde
1/2 bunch of tarragon, picked
1/2 bunch of mint, picked
1/2 bunch of dill, picked
1/2 bunch of basil, picked
1/2 bunch of parsley, picked (you get the idea here)
1C walnuts, toasted + rough chopped
1 shallot, fine diced
1 red finger chili, de-seeded and diced
2 cloves of garlic, minced
1. Combine the walnuts, shallots, garlic + red chili in a bowl, season with salt, lemon zest + juice and mix well.
2. Gently roll your herbs up and chiffinade them (try not to chop them more than once, just so you don't bruise them up!), add them to your mixing bowl.
3. The last part of this is really more feeling, but you'll need to add enough olive oil (or canola, or avocado oil) to get it to a sauce consistency. Adjust the seasoning to your preference. Serve it on grilled carrots, cauliflower, potatoes or (in my case) roasted sunchokes.
Donna — September 23 2021
Want to make your Root Vegetable Tartlet as featured in March 2016 Everythingzoomer.com; however, need your recipe for the pate Brisee. It is no longer available from Zoomer.
senyfegzoo — March 12 2021
Muchas gracias. ?Como puedo iniciar sesion?