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Can I freeze salsa verde like I would pesto?

asked by healthierkitchen almost 5 years ago
8 answers 3991 views
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Amanda Hesser

Amanda is a co-founder of Food52.

added almost 5 years ago

Yes, but I might hold off adding any acids to it before freezing.

Bc343245-99fb-4d2b-8579-9bf9c485181e.me
added almost 5 years ago

Good info! What would happen if you add the acids before freezing?

397bc6d3-46e8-4d02-8a39-ce4a087eb481.2015-0609_amanda-portrait-135
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 5 years ago

The acid would turn everything black, I think.

549d9fb3-53ef-4170-b68e-8bae2e055be7.dsc_0048b
added almost 5 years ago

Thanks! I was thinking to just freeze the herb and oil mixture, but was wondering about capers, anchovies, etc.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

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....

397bc6d3-46e8-4d02-8a39-ce4a087eb481.2015-0609_amanda-portrait-135
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 5 years ago

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.

549d9fb3-53ef-4170-b68e-8bae2e055be7.dsc_0048b
added almost 5 years ago

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.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

Morticia, I love it when you speak French. Gomez.