Storing salsa verde

Cynthia is a trusted source on Bread/Baking.

added almost 2 years ago

I usually make it as needed, but I have a feeling a day ahead would be fine. Maybe better. If you decide to try, please let us know how it is.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Emily is a trusted source on Scandinavian Cuisine.

added almost 2 years ago

In my experience, the flavors keep a couple of days, but the color goes a little brown.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

I make it and keep it in the fridge in a jar fr quite a while. With enough olive oil, it's a good way to keep chopped herbs around.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Make it a day or two ahead but don't add the acid until right before serving and taste for salt

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

healthierkitchen added almost 2 years ago

Italian or Mexican? The consensus when I asked this last year was not to freeze Italian salsa verde but I did freeze some Mexican style this winter and it was fine

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content