Miso Salsa Verde - Italian Style
Having the right sauce in your repertoire can be a meal savior. I love making a few sauces at the start of the week and pulling them out when my food needs a bit of a lift.
Salsa verde is on heavy rotation in my household. A typical Italian salsa verde is enriched with the addition of anchovies. Those tiny, preserved fish provide both savoriness as well as salt. In this plant-based version I’ve omitted the anchovies and instead enhanced the salsa verde with the addition of Shared Cultures Morel Miso. This is a longer aged, red-style miso which mimics the umami and salt that anchovies bring.
I love folding this herby sauce into pasta, spreading it on a piece of buttered toast and adding a generous dollop to rich stews. Use it wherever you wish to add a burst of acid and freshness.
INGREDIENTS
1 large bunch (~1 ½ c) parsley, roughly chopped
2 ½ Tbsp Shared Cultures Morel Miso
2 Tbsp capers
½ medium lemon, juiced
1 large clove of garlic, smashed
½ tsp Kosher salt
¾ - 1 c olive oil
DIRECTIONS
Place all ingredients except the oil into a food processor and pulse until incorporated but still chunky.
With the motor on, slowly drizzle in ¾ c of olive oil. Add the additional ¼ c of oil if you would like a thinner result.
Taste and adjust seasonings. Serve immediately.
Yield: ~1 cup
