SPRING SALSA VERDE

Make a batch of this versatile fresh herb sauce to add a zing and vibrancy to your meals. Add some chilli if you’d like a spicy kick. It’s easy to prepare, store in a jar in the fridge then use as a dip, a spread or accompaniment for grilled meats, boiled spuds and steamed vegies. Try it with eggs, mixed with grains, infact, anything you like!

Makes about 1.5 cups

1 bunch flat leaf parsley or watercress, leaves picked

½ bunch mint, leaves picked 

½ bunch flat leaf coriander leaves picked 

2 spring onions or 1 small spring garlic, white section

4 anchovies 

1 tablespoon salted capers, rinsed

Finely grated zest of half a lemon

sea salt

freshly ground pepper

150ml Cape Schanck Olive Estate Picholine extra virgin olive oil 

2 tablespoons freshly squeezed lemon juice

Finely chop the parsley, mint and coriander. Finely chop the spring garlic, or green garlic, and anchovies. Add to the bowl.  Roughly chop the capers and add to the bowl.  Add lemon zest and juice and stir to combine well. Season with salt and pepper.  While stirring gradually pour in the oil to combine.  If not using straight away, transfer to screw-top jar. Keep refrigerated for up to 3 days

Serve Salsa Verde:

·     Alongside grilled steak, fish or chicken. 

·     Tossed through cooked grains for a salad

·     Mixed with crème fraiche and tossed with hot boiled potatoes

·     Served over steamed asparagus, peas or green beans

·     Stirred though soup, such as a minestrone 

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Mark Brancatisano