Salsa Verde or Green Sauce
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This is another recipe that has changed my life. At a certain point I realised that the key to the yumminess of all the food that I was eating in restaurants and cafes, was the condiments, not the ingredients themselves, and so I set out to have divine sauces on hand at all times. That way simple salad ingredients become magic in a matter of seconds, and your food prep time is reduced drastically.
I developed this recipe from Jamie Oliver’s Salsa Verde, after spending lots of time in Italy marvelling at their capacity to make amazing pestos and dips. The fantastic thing about green sauce is that you change the greens you use according to what’s in season, and what you have access to. My favourite greens are italian parsley and mint, because they sooo refreshing for your palette, but coriander and basil are also incredible.
These herbs are also amazingly good for your body, being gentle detoxifiers, and kidney and liver cleansers. So a daily hit makes your cells sing.
I use green sauce as a dip with whole food crackers and raw veges, as a spread on life changing loaf under my eggs, as a pesto sauce with bean and legume pastas, and as a salad dressing (by thinning with a little water).
Green Sauce
Ingredients:
1 ½ cloves garlic
1 bunch italian parsley
2 bunches of the following: basil, mint, coriander, parsley
4T extra virgin olive oil
Juice of 1 lemon
3T red wine vinegar
2T capers
1T dijion mustard
Directions:
Place all ingredients in a blender and blend at medium speed until all the ingredients have merged.
If you prefer a coarser version, cut all the herbs, garlic and capers by hand and mix with the wet ingredients. You can also blend less so the consistency is less smooth.
Keep in the fridge for 4-5 days.