Is there anything more quintessentially “Summer” than fresh homemade salsa? Try this bright and tasty recipe as a part of a braised meal for 2 from the seasonal Cooking School at Pippin Hill Farm & Vineyards in Charlottesville, Virginia. (makes 1 pint)

1 cup Flat-Leaf Parsley Leaves, majority of stem removed
1/2 cup Chopped Basil Stems, reserve leaves for garnish
2 tablespoons Chopped Scallion, white part only
3 cloves of Garlic
2 tablespoons Smooth Dijon Mustard
1 teaspoon Red Chili Flakes
Juice of 1 Lemon
1 tablespoon Cold Water
3/4 cup Grapeseed Oil, you can use vegetable or canola oil as well
1/4 cup Extra Virgin Olive Oil
Sea salt to taste
High speed blender

Start by adding the parsley, basil stems, scallion, garlic, dijon, and water to a blender, then process on the lowest speed until semi-pureed. Staying on the lowest speed, slowly drizzle in the grapeseed oil in a steady stream. Next, pour in the extra virgin olive oil. Finally, add the lemon juice, chili flakes, and a few pinches of salt. Quickly turn the speed up to medium/high for about 4-5 seconds or until very smooth and slightly thickened. Taste and re-season with salt if necessary. Store in the refrigerator for up to 3 days.

Getting Schooled in the Kitchen?

From making homemade pasta to seasoning soups, we’ll butter up your culinary IQ at Pippin Hill Cooking School. It’s a deliciously fun way to spend an evening; great for groups, date nights, bridal parties, or girls’ night out. On July 12th, we are offering an evening lesson on Sangria & Ceviche. Classes sell out fast, so reserve a spot today. We hope to see you soon!

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