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Salsa verde

Time 10 minutes
Yields About 1½ cups
Salsa verde
(Kirk McKoy / Los Angeles Times)
1

Put the garlic, salt, lime juice and zest into a food processor, and process until the garlic is chopped up. Add the cilantro, greens and olive oil, and process until smooth. Add water as needed to achieve the consistency of sauce.

Raw jalapeño can be added for extra heat. Lemons can be substituted for the limes, parsley can be substituted for the cilantro (or use a combination), and one or a combination of other tender greens (such as baby chard, kale, arugula or other herbs) can be substituted for the spinach.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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