I love my garden. Actually I love the idea of my garden more than the art of gardening. All that weeding, pruning, waiting for things to grow… Herbs are the ideal solution. For the most part they’re easy-care, low maintenance plants able to be used immediately, and they bring so much flavour and freshness to cooking. Plus you can grow a herb garden practically anywhere so space is not an issue. And a herb garden is a really pretty alternative to flowers.

We like to grow the herbs we use a lot in our cooking. Rosemary is my all time favourite with its woody, earthy scent. At the moment we also have basil, parsley, mint, vietnamese mint, dill, oregano, chives, garlic chives, tarragon and sage growing and not a meal goes by without one, or several, of these little beauties being added.

Salsa verde is the perfect sauce for herb lovers. Masses of vibrant green herbs mixed into a zingy sauce that really brings a dish to life. This versatile sauce pairs well with your favourite steak or lamb, is delicious over boiled new season potatoes and lifts pan-fried fish to a whole new level. Left over salsa verde can also be combined with mayonnaise for a cheats tartare sauce.

You can tailor the balance of herbs to what flavours you like or the meal you are serving it with – with lamb make mint the predominant flavour, with fish, dill, with a steak, parsley.

Yum

Print

Salsa Verde

Rating  5.0 from 1 reviews

Prep time:  5 mins

Total time:  5 mins

Serves: ¾ cup

Ingredients

• 1 cup of fresh herbs, such as parsley, basil, mint, dill.
  Note: Don't use any woody herbs that are best cooked such as thyme, rosemary or oregano
• 2 cloves of garlic
• 1 tbsp dijon mustard
• 4-5 cornichons
• 2 anchovy fillets
• 1 tbsp capers
• juice of ½ a lemon
• approx ⅓ cup oil
• salt and freshly ground black pepper

Instructions

1. Place the herbs, garlic, mustard, cornichons, anchovies, capers and lemon juice in a blender along with 4-5 tablespoons of the oil. Season.
2. Blend for a few moments until the herbs are all finely chopped. Stir through more oil depending on how wet a sauce you wish to make. The oil may separate from the herbs on standing, but simply give it a stir before serving to bring it back together.

Notes

Note: you can either use a blender or chop the ingredients by hand for this sauce. A blender will make a finer sauce with a more cohesive flavour, but hand chopping allows you to control the texture - a herb junkie may prefer a chunkier sauce where each individual element is still identifiable.

This sauce will keep well in the fridge for a few days.

Wordpress Recipe Plugin by EasyRecipe

3.5.3208