Herb Oil and Salsa Verde by Ian Curley

Varies Prep Time 5 minutes   Cook Time 4 minutes   Rated:

I love a quick flavourful recipe that can really add to the end result of a meal. Especially if you can make it in advance! These two (in one) recipes will do just that for you. All you have to do is be organised ahead of time and your meal will be elevated with a flavour hit that makes you look very masterchef worthy!

Get them both in your freezer. You can thank me and Ian Curley later. YUM.

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Place herbs into Thermomix bowl and chop 3 sec/speed 6. Scrape down sides of bowl.


Add salt and EVOO. Cook 4 min/70°C/speed 1. Strain but keep the solids in the Thermomix bowl to continue making the Salsa Verde.


Add the anchovies and capers to the cooked herbs in the Thermomix bowl and blend 10 sec/speed 6. Tip out into a bowl and stir enough EVOO through to make it a loose mix.


Store in plastic containers in the freezer and just defrost on demand.


Serve either the oil or the Salsa Verde with risotto, pasta, over grilled meat, fish, chicken, as a salad dressing. Perhaps add chilli to the salsa verde or lemon juice if you wish,

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