Salsa Verde… Parsley, tarragon, capers and fresh garlic​ over soft feta cheese.

This is so good, and a great way to use up some of those herbs you’re planting this spring.  Make sure to plant a few tarragon plants.

This is a super easy condiment that goes well with a variety of grilled or roasted meats and veggies.  My beautiful sister had made this to go with a roasted pork tenderloin and some oven roasted potatoes.  Since I had brought her a huge block of feta from the big city, we decided to top a little bit with the sauce.

It went very well with the pork and potatoes.  A little splash of red wine vinegar in the salsa helped to cut the richness of the pork.   It’d be just with some fresh bread or crostini appetizers.

As for a recipe, I don’t think there is one.  I think she used about a half head of parsley, a good handful of fresh Mexican tarragon, and 5-6 cloves of garlic.  Her capers were small, so no chopping there.  Top with olive oil, a splash of red wine vinegar (or your choice), let sit for a while and there you have it.

*We used President feta cheese,the block, not pre-crumbled.

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2 thoughts on “Salsa Verde… Parsley, tarragon, capers and fresh garlic​ over soft feta cheese.

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