Green Herb Salsa

This recipe uses parsley, cilantro and basil, but you could substitute almost any herbs you like. This salsa also works well as sandwich spread or a base for tomato bruschetta.  If you use a food processor, the sauce will have a thicker texture.

¼ cup blanched almonds, toasted
1 clove garlic
1 cup fresh parsley leaves
½ cup fresh cilantro leaves
½ cup fresh basil leaves
⅔ cup extra-virgin olive oil
⅛ tsp. red-pepper flakes
sea salt
black pepper, freshly cracked
2 tsp. white-wine vinegar or white balsamic vinegar

Using a chef's knife (or food processor) finely chop almonds, garlic and herbs. Stir or blend in oil and red-pepper flakes.

Season with salt and pepper.

Stir in vinegar just before serving.

Makes 1 cup.

Cook's Note: Feel free to include any type of soft green herb, such as oregano, chives, and mint. You can also substitute pistachios, walnuts, or pine nuts for the almonds.