Scrap Magic 02. Salsa Verde

Sustenance

03 - 01 - 25

This recipe is utterly flexible and ever evolving based on what's left rolling around in your fridge or garden. This week, we’ve used carrot tops and the last of our mustard, but you could add beetroot and radish leaves, or celery leaf and nasturtium.

Resulting in a vibrant zesty green, our Salsa Verde brings any dish to life, while delivering a mouth-smacking zing and a whole lot of nutritional goodness.

Ingredients

Core Ingredients

2 cloves garlic, grated
2 big handfuls of fresh flat-leaf parsley
1 bunch of fresh basil
1 handful of fresh mint
1 handful carrot tops
3 tbsp. red wine vinegar
8 tbsp. really good extra virgin olive oil
a touch of manuka honey, taste test to your liking

Extras to add zing

1 tbsp of capers
1 gherkin, finely chopped
6 quality anchovy fillets
1 tbsp Dijon mustard

Method

1. Finely grate the garlic and pick the herb leaves, then finely chop on a large board. This technique produces a much nicer salsa verde than a blender.

2. Place in a bowl, add vinegar and then slowly stir in the olive oil until you achieve the right consistency. Not too runny, but easy to stir.

3. Balance the flavours with black pepper, a bit of sea salt, honey and maybe a little more vinegar.

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