Jul 012010
 

Salsa verde is a paste-like green sauce, often served with meat dishes to add a bit of a real peppery bite.

Ingredients

1 cup smallish nasturtium leaves (the large ones have a very strong flavour but are fine if you wish to use them)
1 cup other green herbs, such as basil, rocket, mustard, shallots or cress
½ cup olive oil
3 cloves garlic, chopped
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar

Method

Add everything except the oil to the blender or bowl of the food processor. While the blender or processor is running to puree the ingredients, slowly drizzle in the oil. The finished consistency should be similar to thick gravy.

Check for seasoning and add salt and/or pepper if necessary.

Serve some drizzled over the beef cheeks with a little extra on the side.

Salsa verde is best used fresh. Use it to spice up sausages, chicken, fish or rissoles as often as you like!

Author

Jo Douglas
Hurstbridge

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