Inspired by Danielle Alvarez's delicious salsa verde recipe in her cookbook Always Add Lemon (p. 17) which welcomes substitutes for whatever fresh herbs you have on hand, and offers variations for added jolts of flavor. In our case...
One bunch flat leaf (Italian) parsley, chopped
One bunch cilantro, chopped
3 to 5 scallions (spring onions), finely chopped
1/2 cup extra virgin olive oil
2 tsp Bayleaf Black Pepper Preserved Meyer Lemon Paste
1/2 tsp chopped fresh red chilies (or a healthy pinch of dried red chilli flakes)
Mix scallions with preserved lemon paste and let sit for up to 15 minutes before adding the herbs, oil and pepper.
Add more preserved lemon and oil to your preferred taste and texture.
If you prepare the salsa a few hours or a day in advance, the preserved lemon will amp up the flavor even more.
If you need to serve it right away, like we did because ours is a hungry home of impatient people, add a bit of Meyer lemon juice or a pinch of salt for more instant gratification.
Make a double batch, and Monday’s breakfast eggs and toast will thank you.