How far in advance can I make this? Does it keep well in the fridge or is it better the day of?
Cynthia is a trusted source on Bread/Baking.
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.
Emily is a trusted source on Scandinavian Cuisine.
In my experience, the flavors keep a couple of days, but the color goes a little brown.
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.
Make it a day or two ahead but don't add the acid until right before serving and taste for salt
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
Please enter a valid email address.
Well played. You deserve a cookie.
Just for the weekend, for making this our biggest month ever
Free Shipping Weekend
Who Will Win Our Bake Off?
A Genius No-Cook French Tomato Sauce Recipe
How—and Why—Did Fruitcake Become a Slur?
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)