I will share my salsa verde recipe that is ideal for the summer bbq season . Plus and easy way to roast a whole cauliflower to serve it with. Is salsa verde Spanish or Italian? This version is classic Italian from the north western region call Piemonte. I love using it both as a marinade or a condiment to a final grilled steak, chicken, vegetables or bread. FULL RECIPE BELOW

SALSA VERDE
This quick spread/dip is packed with flavour and a great way to use not only the feathery leaves of your herbs but also the stems that usually get thrown out. It’s great on grilled steak, chicken and or mushrooms or grilled bread. Stores in the fridge for a couple of weeks.

1 clove garlic
½ large bunch Italian parsley, including small stems
several leaves basil, with small stems
1 tsp. capers (5 ml)
1 Anchovy, chopped
1 Tbsp. red wine vinegar (15 ml)
3 Tbsp. extra virgin olive oil (45 ml)
Cracked black Pepper to taste
Handful bread crumbs to bind, optional

Combine all ingredients in a mini chopper and pulse until smooth. Adjust seasoning to taste. Keep in a clean jar in fridge for up to 2 weeks.

Makes ½ cup

Cauliflower:
Remove core , as per video. Steam for about 8 -10 minutes or until just fork tender with some resistance. Transfer to baking sheet. Drizzle with olive oil, season with salt and pepper and some grated Parmigianno Regiano cheese. Bake at 375-400 degrees, until golden, about 8-10 minutes.

#salsaverde #herbs #bbq #summer