This week, Geoff Lazlo of Greenwich Botanical Center shows Tina Redwine how to make fresh and bright seasonal summer dishes.

Salsa Verde Chimmichurri sauce

1 bunch italian flat leaf parsley
1 bu basil
1 bu mint 
1 shallot
1/2 c red wine vinegar
2 c EVOO
kosher salt
red pepper flake

Finely dice shallot, cover with red wine vinegar, rich of red pepper flake and 2 pinches of salt, let it rest while you prepare the herbs. wash all herbs thoroughly, dry, pick the leaves and save. Finely chop herbs and add the the shallot-vinegar mixture
stir in olive oil until desired consistency is reached, you might need to add a few drops of water to loosen the sauce

Geoff Lazlo 
www.geofflazlo.com