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New Traditions
with Every Night of the Week by Lucy Tweed
POWERED by
breville | Sage
Salsa Verde
YOU’LL NEED
DURATION
COOK TIME
DIFFICULTY
MAKES
FOOD PROCESSOR
25 mins
5 mins
easy
2 cups
INGREDIENTS
1 c oregano, leaves and young stalks picked (25 g / 0.88 oz)
1 c mint , leaves and young stalks picked (25 g / 0.88 oz)
1 c parsley, leaves and young stalks picked (25 g / 0.88 oz)
6 spring onions/scallions, white and green parts, cut into 4cm pieces
1 shallot, peeled and cut into 8ths (35 g / 1.3 oz)
Zest from 1 lemon (1 tbs)
1 garlic clove, peeled (4-6g / 0.21oz)
1 tbs dijon mustard
1 tbs sea salt flake
2 ts sugar
¼ c white wine vinegar (62.5 ml / 2.11 fl oz)
½ - ¾ c extra virgin olive oil (125ml - 187.5ml / 4.23 - 6.34 fl oz)
METHOD
Place all the herbs, onion, lemon skin and garlic into the FOOD PROCESSOR bowl and pulse until finely minced.
Add the dijon, salt and sUgar and pulse again 4 times.
Add in the vinegar and oil and pulse agin to completely mix.
The result is a super bright and vibrant tangy dressing for grilled meats and many more things.
Store in an airtight container IN THE FRIDGE for up to a week.
I acknowledge the Traditional Owners of Country throughout Australia, the Gadigal people of the Eora Nation, and recognise their continuing connection to land, waters and culture. I would like to pay my respects to their Elders past, present and emerging.