Salsa Verde
Jennifer Danter
This flavourful condiment contains a piquant trio of herbs: mint, parsley and basil. Serve it with grilled meats or fish, or use to dress grilled vegetables.
1 cup (250 ml) basil leaves
1 cup (250 ml) flat parsley leaves
1/2 cup (125 ml) mint leaves
1 to 2 anchovy filets, finely chopped (optional)
1 to 2 cloves garlic, minced
1/2 jalapeno, seeded and minced (optional)
3/4 cup (180 ml) extra-virgin olive oil
Sea salt, to taste
Finely chop basil, parsley and mint. Place in bowl and add anchovies, garlic and jalapeno. While mixing, drizzle in oil. Let stand 15 to 25 minutes to blend flavours. Taste and season with salt.
Makes 1 1/2 cups (350 ml).
Each serving (1 Tbsp/20 ml) contains: 260 kilojoules; 0 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 0 g carbohydrates; 0 g fibre; 2 mg salt
source: "Grow, Cook, Heal", alive Australia #11, Autumn 2012
