Salsa Verde

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 Italian....you 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 it’s way with Tomatillo’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!

Need

  • 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 g capers
  • Generous Pinch Pink Salt Flakes pink salt flakes BUY
  • 80-100 g fresh lemon juice
  • 2 anchovies (optional)
  • 100 g Extra Virgin Olive Oil (EVOO) EVOO BUY

Do

1  

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

2  

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

3  

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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