BASIC HERB SALSA
(Makes 1 cup)
1 cup finely chopped parsley
1 & 1/2 teaspoons finely grated lemon zest (from 1 small lemon)
1/4 to 1/2 teaspoon salt, more to taste 2/3 cup extra-virgin olive oil
1 garlic clove
2 tablespoons red wine vinegar, more to taste
Combine parsley, zest, salt and olive oil in a medium mixing bowl. Use a rasp grater to finely grate garlic into the bowl. Stir to combine.
Just before serving, stir in vinegar. Taste and adjust salt and acid as needed. (Acid will dull the vibrant flavour and colour of the herbs over time, so if you plan to store some of the sauce for future use, add acid to only the portion you’re using.
Sauce, without vinegar, will keep in the refrigerator up to 2 days; bring to room temperature before using.)
To vary the herbs, substitute half the parsley with basil, mint, marjoram or cilantro.
Spoon basil salsa over poached eggs; mint or marjoram salsa over grilled fish; and cilantro salsa over beans and grilled corn.