Seeing Green: Salsa Verde

We had some friends over last weekend for a BBQ/wine drinking extravaganza. My husband and I had just reached our 5-year anniversary and thought there was no better way to celebrate than with some good wine, great food and even better company. So surrounded by some of our closest friends, we dined on a simple, but elegant dinner fueled by the power of vino.

A Ponzi pinot party!

The star of the show (well besides the magnum of 1996 Pinot Noir Reserve from Ponzi — given to us at our wedding, which was held at Ponzi Vineyards) was undoubtedly the steak. I bought it from work — a lovely grass-fed Uruguayan beef flap that only needed salt, pepper and a nice hot grill.

But no matter how delicious the meat is, I always feel like it needs some sort of sauce. Keeping with the idea of fresh and easy, I talked my husband into making salsa verde — one of my summer-time favorites. Salsa verde is a blend of finely chopped herbs, with capers, lemon and anchovies added help bring it all together.

Salsa verde in the sunshine!

Which turned a sad, naked little steak into something magnificent.

And happily I can say for sure that the evening turned out just as good as the steak did! While we managed to polish off some really fantastic wines (including a second magnum of Argyle bubbly!), the best part of the night was the conversation and atmosphere. It was that peaceful feeling of being around people you are so comfortable with that there is no need to do anything besides hang out and talk.

And, of course, one of those people I happen to love a bit more than the others. So here’s to you sweetcheeks — five down and hopefully 50 more (and then some!) to go!

It’s A Celebration! Salsa Verde:

  • 1/4 cup parsley, minced
  • 1/4 cup basil, minced
  • 2 TB tarragon, minced
  • 2TB thyme, minced
  • 2TB oregano, minced
  • 5 large garlic cloves, minced
  • 2 medium shallot, minced
  • 4 anchovy fillets, minced
  • 3 TB capers, rinsed and minced
  • Zest and juice of one lemon
  • Splash red wine vinegar
  • 1/2 cup or so of good-quality EVOO
  • Salt and pepper to taste

Mix everything together and refrigerate for at least two hours to let the flavor meld. Serve at room temperature as an accompaniment for grilled meats, roasted potatoes or corn, crusty bread and just about anything else!

5 thoughts on “Seeing Green: Salsa Verde

    • Thanks! We were married on Aug 25th, but we were way too busy that weekend to even think about doing something fun. So we had our BBQ the following weekend. I like having parties on the Sunday before Labor Day/Memorial Day because then you get an extra day to recover!

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