Basso’s very own award-winning executive chef is sharing his recipe for Salmoriglio, a sauce used to finish the “Vampire Slayer Pizza”. You can use Salmoriglio as a marinade or finishing sauce for grilled meats, vegetables and even cheeses.
Salmoriglio
1 bunch parsley, picked
1 dunch dill, picked
3 cloves garlic
3/4 cup extra virgin olive oil
pinch salt
juice of 4 lemons
In a blender or food processor, puree the herbs, garlic, salt and oil to a paste. Just before serving, add the lemon juice to taste. Keep the puree separate from the lemon until ready to serve, to avoid oxidation. Both will keep in the refrigerator for 2 days.