Salsa Verde

Make on Drop
Makes approx 200g
by Tenina Holder

This sauce is so delicious and can really be used on anything you feel needs a bit of a boost. I often use it as a drizzle on soups for example. It is brilliant on anything Mexican. Or can change up the herbs depending on what your intention in using it is. I think it is also amazing if you add a bit of heat with a green chili. But that is just me!

Interestingly the origin of this sauce is unsure, but Italian and/or Spanish origins aside, it is delicious which ever way you make it. I have another version on itā€™s way with Tomatilloā€™s which are not that easy to source in Australia, tinned or fresh. So watch this space...this sauce has limitless options, be free...and shake it up!

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  • zest 1 lemon, finely grated
  • 2 spring onions
  • 1 clove garlic
  • Thermo bowl full of fresh herbs of choice; flat leaf parsley, sage, thyme, mint, dill, coriander, tarragon, basil
  • 30 Gram capers
  • Generous Pinch Pink Salt Flakes BUY
  • 80-100 Gram fresh lemon juice
  • 2 Anchovies (optional)
  • 100 Gram Extra Virgin Olive Oil (EVOO) BUY



Place lemon zest, spring onions, garlic and herbs into Thermomix bowl and chop 5 sec/speed 6.


Add remaining ingredients and blend 10 sec/speed 8. Scrape down sides of bowl and repeat.


Use on quesadillas, fried rice, scrambled or poached eggs, roasted potatoes, meat or fish of any kind, as a dressing on salads, dipping sauce for anything you feel like...yummmmers

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