Herb Salsa

As a chef in 2020 it’s hard not to be inspired by Samin Nosrat. Her cookbook turned Netflix Special Salt, Fat, Acid, Heat is a game changer when it comes to thinking about cooking. Her food is a celebration of the very basic concept that great food can be made using intentional combinations of simple, high quality ingredients. She wrote a recipe for Basic Herb Salsa for NYT Cooking and I was very much inspired by that, as I stared at the heap of fresh herbs I’d been ignoring in the bottom drawer of my refrigerator. I made this version with the addition of scallion, less garlic and vinegar optional. It’s tangy, vibrant and of course herbaceous. I like to think this herb salsa is the thing you can pull out of the fridge to make just about anything look impressive: spread on sandwiches, over eggs, grains or chickpeas, or serve it with warm crispy bread.

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Herb Salsa

  • ¾ cup Extra virgin olive oil

  • 1 bunch scallions

  • 1 bunch cilantro

  • 1 bunch parsley

  • Lemon zest of 1 small lemon

  • 1 small clove garlic, or ½ med/large clove

  • Salt

  • OPTIONAL: Vinegar of your choice

Finely dice 1 bunch of scallions and put in a bowl.

Finely chiffonade, or slice, cilantro and parsley and add to the same bowl.

Using a microplane or extra fine cheese grater, over the bowl zest 1 small lemon and grate fresh garlic. When you zest your lemon, make sure to only zest the yellow part of the fruit and not the white, bitter pith which is just underneath.

Pour in oil and gently fold all ingredients together. Salt to taste.

Add vinegar if you want the extra acidity, but note that vinegar will dull the color of your greens over time. Refrigerate and use within a few days over eggs, added to salad dressings, or with these Charred Sweet Potato Wedges.