Green Herb Salsa

Green Herb Salsa

Recipe by Dimitra Alfred

Course: Sides / Difficulty: Easy

Ingredients

• A few sprigs of mixed herbs like: fennel, thyme,
• parsley, oregano, sage
• 1 clove garlic, peeled
• 1-2 tablespoons lemon or lime juice
• 1-2 tablespoons extra virgin olive oil
• Salt and pepper

Equipment:

• Salad spinner
• Clean tea towel
• Metric measuring spoons
• Cook’s knife or mortar and pestle
• Mixing spoon
• Medium bowl

Directions

1. Once you have prepared and measured all the ingredients in ingredient list start cooking.
2. Wash the herbs and trim away any coarse stems.
3. Spin herbs dry with a salad spinner or pat dry in a clean tea towel.
4. If chopping salsa with a knife, finely chop the herbs and garlic together until fine (if using mortar and pestle, see below).
5. Transfer to a bowl and stir in a tablespoon of the lemon juice and a tablespoon of the olive oil. Add a little extra olive oil if necessary to give the salsa a sloppy consistency.
6. Give it a stir, season with a little salt and pepper and taste to see if salsa needs more lemon juice or seasoning.
7. Serve with a little stirred through the pumpkin soup (see our Classic Pumpkin Soup recipe).

Notes

If using a mortar and pestle, add garlic and a good pinch of salt to the mortar and start pounding to a coarse paste. Roughly tear up the herbs and add to the mortar with a tablespoon of the olive oil. Pound to form a paste. Adjust consistency with a little extra olive oil if necessary. Add 1 tablespoon lemon juice and some pepper. Taste and season with extra salt and adjust with lemon juice if necessary.