pink salsa verde

Lately, I’ve been really inspired by what’s in season and how to make it exciting. There’s something magical about walking into the grocery store at the start of a new month and seeing a fresh batch of produce.

It’s cherry season, and I grew up eating sweet cherries from Central Market, so I wanted to try using them in a more savory, unexpected way. The end result turned out more pink than green — so naturally, she’s getting a name with two colors. Serve this with salty chips, over steak, or on a cheese board!

At The Store

• 1 cup cherries

• 1 cup roasted, salted pistachios

• ½ cup parsley

• 2 tsp Dijon mustard

• 2 tbsp red wine vinegar

• 2 tbsp olive oil

• Pinch of salt

In The Kitchen

• Finely chop the cherries, pistachios, and parsley or pulse in a food processor. (If using a food processor, keep it chunky — you want juicy bites of cherry and a little pistachio crunch.)

• Stir in the mustard, vinegar, olive oil, and salt. Taste and adjust with more salt or vinegar if needed.

Swap It Out

• This would also be good with blueberries or strawberries instead of cherries or almonds instead of pistachios.