Almond and Parsley �Salsa Verde� � It�s easy being green!

As you watch me make this delicious and versatile condiment, you might be thinking to yourself, wait a minute, that�s a pesto. Well, it basically is. The reason I�m calling it a �salsa verde� and not a pesto, is because whenever you say �pesto� people instantly think of the traditional (and DONE TO DEATH) version with the pinenuts and basil. Now, I have no problem with a nice, properly made pesto. But, I was in the mood for something completely different. By the way, there�s nothing I hate more than Chefs arguing terms and names� �That�s NOT a Confit, it�s a Compote!!� or �That�s not a marinade you idiot, it�s a wet rub!� �Every professional chef or cook reading this knows exactly what I�m talking about. You�ve heard my rule before; if you make it, you get to name it! For example, my Salmon Mango Bango, ridiculous name, but no one can do a damn thing about it.

So, I�m using the term �Salsa Verde� the way it�s used around Northern California. It�s a very generic term for any fresh green sauce, usually starring some type of herb, but also can be made with spinach, arugula, etc. If you are a regular to this site you�ll see me do many versions of salsa verde, especially when the weather gets a bit warmer. (to combat Christmas shopping stress I want you all to close your eyes and for one minute picture a warm, sunny meadow, lush with fresh herbs) ahhhh, that�s better.

This is a great sauce to experiment with by switching out the nuts, herbs and oils used. Hopefully you saw the Piquillo Pepper video, which this sauce was amazing on. I also had the left-overs on a piece of seared salmon which was sublime.