Salsa Verde
A recipe from our ReMakery Kitchen Chef—Victoria
This is such a versatile sauce (let your imagination be your guide). A few of my favourite pairings include roasted za’atar spiced cauliflower steaks, portobello mushrooms, grilled vegetable salads or drizzled over vegan tortillas.
Ingredients
1 cup fresh flat leaf parsley
1 cup fresh mint leaves
1 tbsp fresh thyme leaves
1/4 cup coriander, stems removed
1/4 cup small capers
1/4 cup cornichons
2 tsp preserved lemons (optional)
50mls lemon juice
1/2 clove garlic, finely diced (optional)
1/2 cup finely sliced chives
1/2 cup finely sliced spring onions
1 cup extra virgin olive oil
1/2 tsp sea salt and
1/2 tsp freshly ground black pepper
Directions
Chop the fresh herbs, garlic and preserved lemons (if using), spring onions, chives, capers and cornichons. This can be done by hand or with the aid of a food processer, blending just until the ingredients come together.
Drizzle in the olive oil to create a bright green, mixture (you want it to remain chunky).
Add the lemon juice last to prevent the mixture discolouring.
Leave for ½ an hour to let the flavours develop before using (if you can wait that long).
Store in a jar in the fridge for up to 3 days.
Nutrition Notes from Victoria—Nutrition Consultant
Fresh green herbs such as coriander, parsley, mint and thyme all contain an abundance of Vitamin C, K and beta carotene as well as minerals such as iron, calcium, magnesium and zinc.
These powerful antioxidant nutrients help to prevent cellular damage and reduce inflammation in the body. They also support a healthy immune system.
Vitamin K is necessary for bone health, heart health and proper blood clotting. As an example, it only takes 2 tablespoons of parsley a day to meet your bodies requirements.
In addition, these herbs are all a great source of dietary fibre which is vital for a healthy, functioning digestive system. Diets low in fibre has been associated with diseases of the colon and gastrointestinal tract as well as with heart disease and diabetes.