A smoky, herb-forward salsa verde made with charred scallions, bright lemon, and olive oil, perfect for spooning over grilled meats, roasted vegetables, fish, or grain dishes.
Ingredients
1 bunch scallions, trimmed
1 cup parsley leaves
2 tbsp lemon juice
1 tbsp red wine vinegar
1 garlic clove
salt and pepper, to taste
1/2 cup olive oil
pinch of red pepper flakes
Method
Heat a grill pan or skillet over high heat. Lightly oil scallions and cook, turning occassionally, until deeply charred and softened. Let cool slightly.
Rough chop the charred scallions and add to a food processor with parsley, lemon juice, vinegar, garlic, salt and pepper. Pulse to combine.
With food processor running, slowly drizzle in olive oil until the sauce is loose, spoonable and slightly textured. Taste and adjust seasoning if needed.