This smooth herb sauce is more like a pesto than a traditional salsa verde. It’s delicious with anything grilled: fish, shellfish, chicken, pork, beef, and even vegetables. I use red chile flakes for heat and round out that heat with freshly ground black pepper.
Heat the oven to 400ºF. Spread the almonds in a pie pan and toast the almonds in the oven until lightly golden, about 8 min. Transfer to a plate and let cool.
Bring a large pot of water to a boil and salt the water heavily (it should taste like sea water). Add the parsley and basil leaves to the pot and blanch for 1 min. Drain the leaves and immediately transfer them to a colander under cold running water or to an ice bath. When the leaves have cooled, squeeze them dry with your hands.
Put the toasted almonds, the blanched parsley and basil, the cilantro, garlic, chile flakes, 1/2 tsp. salt, and a few grinds of pepper in a blender or food processor. With the machine on, gradually pour the olive oil into the feed tube and process until the mixture becomes a thick purée. The salsa verde may be made to this point a day ahead and refrigerated.
Return the salsa verde to room temperature, if chilled, and stir in the vinegar just before serving to prevent discoloration.
nutrition information (per serving):
based on eight servings;
sat fat g