Can I freeze salsa verde like I would pesto?
Amanda is a co-founder of Food52.
Yes, but I might hold off adding any acids to it before freezing.
Good info! What would happen if you add the acids before freezing?
The acid would turn everything black, I think.
Thanks! I was thinking to just freeze the herb and oil mixture, but was wondering about capers, anchovies, etc.
pierino is a trusted source on General Cooking and Tough Love.
Now that I can see that you are talking about the Italian version of salsa verde, as opposed to the Mexican variety, I would be a bit skeptical about freezing it all. It's easy to make and its quality depends on its freshness. So unless you've already prepared like a quart of it....
On second thought, I agree with Pierino, if it's the Italian version, I wouldn't freeze it. It'll lose its joie de vivre.
Thanks for the advice! I guess I was thinking along the lines of another way of preserving all the herbs I have growing now that I won't have in a few months. Since I haven't yet made it (no spare quarts to worry about!) maybe I'll try a small test batch and report back.
Morticia, I love it when you speak French. Gomez.
Recipes that put a dent in that za'atar stash
Za'atar: the spice with zip.
What to eat and listen to tonight.
We've got the summer blues.
The knots you should know.
Have a ball (jar).
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Well played. You deserve a cookie.
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