“Use Up Everything Green” Salsa Verde

A zesty, useful, and tasty condiment that uses up everything and is great on absolutely everything… (well, maybe not ice cream). Salsa Verde is a simple way to use your odds and ends in the fridge and garden or when you need a last minute sauce for your BBQ. Get creative and follow your instincts.

Directions

Wash the greens and soak in cold water if they are really limp. Pick out any bits that are brown and slimy. The cold water will bring limp herbs back to life.
Chop the herbs roughly so they will blend well and chop the softer herbs stems as fine as you can so they aren’t too fibrous.
Pack the greens into a blender (or use a stick blender, or hand chop it all if no blender).
Add the remaining ingredients, blend into a rough paste with a decent pinch of salt and pepper, add a little water if it’s having trouble blending.
Taste it. This is the most important bit if you’ve used weird and wonderful ingredients from the fridge. You want it to be bright, zingy and herby. Adjust the salt and pepper until the flavours really pop.
Serve it with anything off the BBQ, a roast chook, grilled veggies, or add more lemon and olive oil to for a great summery salad dressing. Next week at the Eat It All Dinner we’re serving this with grilled sausages and a rice and veggie dish.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Ingredients

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Directions

Wash the greens and soak in cold water if they are really limp. Pick out any bits that are brown and slimy. The cold water will bring limp herbs back to life.
Chop the herbs roughly so they will blend well and chop the softer herbs stems as fine as you can so they aren’t too fibrous.
Pack the greens into a blender (or use a stick blender, or hand chop it all if no blender).
Add the remaining ingredients, blend into a rough paste with a decent pinch of salt and pepper, add a little water if it’s having trouble blending.
Taste it. This is the most important bit if you’ve used weird and wonderful ingredients from the fridge. You want it to be bright, zingy and herby. Adjust the salt and pepper until the flavours really pop.
Serve it with anything off the BBQ, a roast chook, grilled veggies, or add more lemon and olive oil to for a great summery salad dressing. Next week at the Eat It All Dinner we’re serving this with grilled sausages and a rice and veggie dish.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Ingredients

Wash the greens and soak in cold water if they are really limp. Pick out any bits that are brown and slimy. The cold water will bring limp herbs back to life.

Chop the herbs roughly so they will blend well and chop the softer herbs stems as fine as you can so they aren’t too fibrous.

Pack the greens into a blender (or use a stick blender, or hand chop it all if no blender).

Add the remaining ingredients, blend into a rough paste with a decent pinch of salt and pepper, add a little water if it’s having trouble blending.

Taste it. This is the most important bit if you’ve used weird and wonderful ingredients from the fridge. You want it to be bright, zingy and herby. Adjust the salt and pepper until the flavours really pop.

Serve it with anything off the BBQ, a roast chook, grilled veggies, or add more lemon and olive oil to for a great summery salad dressing. Next week at the Eat It All Dinner we’re serving this with grilled sausages and a rice and veggie dish.