Salsa verde literally translates to "green sauce". This is quite a broad term and gives you great scope to mix any combination of herbs depending on what tickles your fancy.
- 1 small clove garlic
- 1 tbsp capers
- 1 cup flat-leaf parsley leaves
- 1 cup mint leaves
- ½ cup chives (about 1 bunch)
- 1 lemon, zested
- 125 ml olive oil (not a really strong one)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Finely chop the garlic and capers and place them in a mixing bowl.
Roughly chop the parsley and mint, finely slice the chives and add to the bowl with the lemon zest.
Mix in the olive oil with a spoon and season.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.