This minty salsa verde is so delicious and is such a timely reminder that spring is on its way. I have made this more than once and have it enjoyed it with everything from lamb to salmon to roast vegetables. It is extremely versatile. Not to mention it is full of wholefood ingredients and gives a good nutrient boost when consumed.
Ingredients:
- 1.5 cups mint leaves
- 2 cups parsley leaves (flat-leaf)
- 1 tsp lemon zest
- 1 garlic clove, crushed
- 2 tbsp white balsamic vinegar
- 1/4 to 1/3 cup olive oil
Method:
- Add all ingredients into a blender/food processor and whiz for a few seconds until well combined.
- Alternatively, chop the herbs up coarsely and combine in a bowl with garlic and lemon zest. Stir in the vinegar and the oil until well combined.
Optional:
- On one occasion I blended some pine nuts through it, which made give it a little more texture.
- I didn’t have any white balsamic vinegar so I used a lovely white wine vinegar from the Margaret River wine region.
*This is an adaptation of one by Coles Supermarket, taken from their magazine (July 2018 edition).