Photo by Gary Corbett
“Like most cooks, I use heaps of herbs in my dishes. It’s a great way to add freshness and a burst of flavour to your cooking. That’s why I love salsa verde. Not only is it delicious, it’s extremely versatile and can be used to jazz up salads, canapÃ©s and main courses. You can also use whatever herbs you have to hand, or put more of a herb you like in. Enjoy”
Â Ingredients for salsa verde
- Bunch of basil
- Bunch of parsley
- Bunch of mint
- Bunch of coriander
- Bunch of chives
- 2 cloves garlic
- Juice and rind of 1 lime
- 2 tablespoons red wine vinegar
- 1/4 cup capers
- 1/4 cup green olives
- 1 green chilli
- Olive oil
- Pick the leaves off your herbs and put into a food processor. Blitz for a few seconds to break them down.
- Add the other ingredients except the olive oil. Blitz until you get the consistency you want. It works as a chunky sauce or a smooth one.
- Add olive oil until you achieve the consistency you want.
- Store in an air-tight container in the fridge.
Layer tomatoes, fresh mozzarella, basil leaves and pickled onions on a plate.
To pickle the onions I use equal parts red wine vinegar and white sugar. Stir the vinegar until sugar is dissolved and put in finely chopped white onions. It’s best to leave the for a day to soften.
Dollop spoonfuls of greek yoghurt and salsa verde over the top. You can also put layers on some sourdough bread for a healthy lunch.
Fresh and delicious.
To bake the potato, drizzle with olive oil and salt and wrap in aluminium foil. Bake in a 180c oven for 45 minutes or until the potato is cooked all the way through. Cut the potato open and dollop some sour cream inside, Add the salsa verde and grate some parmesan cheese over the top.
Makes a great midweek dinner if you’re super busy.
To be a little bit classy you can jazz up your cucumber sandwiches with salsa verde.
(I actually don’t like cucumber but with the salsa verde they’re delicious).
Butter some white bread and spread on a thin layer of salsa verde on both sides.
Peel your cucumber and add thin slices to one slice. Put the top on, cut off the crusts and slice in half.
Now you’re classy as hell!