Nothing gets a dish going quite like the punchy, bright flavours of this green slurry. The next time you have half a bunch of parsley or coriander (cilantro) loitering in the bottom of your fridge, get out the food processor (or a sharp knife) and make some salsa verde. It really peps up this soup, but it’s also wonderful on boiled eggs, with barbecued meats or drizzled over roasted capsicum (pepper).
Salsa verde
Nothing gets a dish going quite like the punchy, bright flavours of this green slurry. The next time you have half a bunch of parsley or coriander (cilantro) loitering in the bottom of your fridge, get out the food processor (or a sharp knife) and make some salsa verde. It really peps up this soup, but it’s also wonderful on boiled eggs, with barbecued meats or drizzled over roasted capsicum (pepper).
Ingredients
- 1 French shallot diced
- ¼ cup 60 ml red wine vinegar
- 3 anchovy fillets drained
- 2 garlic cloves
- 1 Tbsp capers drained
- 1 cup 20 g parsley leaves
- ½ cup 10 g mint leaves
- ¼ cup 60 ml extra virgin olive oil
- ½ tsp chilli flakes optional
Instructions
- Combine the shallot and red wine vinegar in a small bowl and soak for about 10 minutes.
- (This macerating step softens the harshness of the raw shallot – thank you to Samin Nosrat for this total gem of a tip.)
- Drain the shallot, reserving the vinegar, and place in a food processor with the remaining ingredients.
- Give a few pulses until you have a bright green slurry.
- Add a little of the vinegar, check the taste and add more if you think it needs it.
- You shouldn’t need extra salt with those anchovies and capers, but you do you!
- Store the salsa verde in a jar or an airtight container in the fridge for up to 3 days.