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.