Recipe: Michael Van de Elzen’s Salsa Verde
This sauce is simple yet addicting, perfect for summertime.
Recipe: Michael Van de Elzen
½ cup basil leaves, chopped
½ cup Italian parsley, chopped
2 tbsp baby capers, drained and chopped
1 clove garlic, crushed
zest and juice of 1 lemon
2 tbsp finely grated Parmesan
4 tbsp avocado oil
freshly ground black pepper
Place basil, parsley, capers, garlic, and lemon zest in a bowl. Add enough avocado oil to make the mixture wet. Add the Parmesan and remaining avocado oil. Add the lemon juice, and salt and pepper to taste. Store in a jar in the fridge until ready to use.