Magic Green Sauce (Salsa Verde)
My hero of sauces - anything limp or sad in the crisper gets a second go at satisfaction by joining a party of flavour in the blender.
Makes: About 1 ½ cups
Prep time: 10 minutes
Cook time: None
INGREDIENTS
coriander
shallots
basil
dill
mint
parsley
Partners in crime
1 tablespoon capers
2 anchovies
1 teaspoon mustard
1 garlic clove
2 tablespoons white wine vinegar
1-2 chillis
olive oil
METHOD
Blitz everything together with enough olive oil to bring it to a loose, spoonable sauce.
The herb mix is dictated by how your fridge has treated your fines herbes during the week - anything limp or sad gets a second life here.
If you don't want to commit to the full monty, I urge you to at least blitz off whatever herbs you have with some garlic and oil, and freeze it in an ice tray. The cubes can be tossed into pasta, into a dressing, over a roast chook, onto bread for the oven, and so on. Waste not, want not.
HINTS
This is named Magic Green Sauce by photographer Chris Court, but it's more commonly known as salsa verde.
There's no fixed recipe - it flexes to whatever soft herbs need rescuing, so treat the herb list as a suggestion not a rule.
Freeze it in an ice-cube tray for single-serve flavour bombs that go straight into pasta, dressings or a roasting tray.
NUTRITION (per recipe total - guide only):
Energy: approximately 3400kJ (810 calories)
Protein: 6g
Fat: 85g
Saturated fat: 12g
Carbohydrates: 6g
Sugars: 2g
Fibre: 3g
Sodium: 1400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.