Homemade herby salsa

Homemade herby salsa
  • Serves icon Makes around 100g (enough to serve 2)
  • Time icon Hands-on time 5 min

Use any soft herbs to make this zingy green salsa. Drizzle over everything from everything from breakfast eggs and grilled chicken to salads, or treat it like a dip for crisps and crudites.

Loved this? You’ll adore punchy Argentinian chimichurri, too…

Nutrition: per serving

Calories
127kcals
Fat
13g (1.8g saturated)
Protein
0.7g
Carbohydrates
1.1g (0.7g sugars)
Fibre
4.1g
Salt
0.7g
Calories
127kcals
Fat
13g (1.8g saturated)
Protein
0.7g
Carbohydrates
1.1g (0.7g sugars)
Fibre
4.1g
Salt
0.7g

Ingredients

  • 30g fresh herbs (any combination of soft herbs will work: parsley, mint, coriander, basil, Thai basil, chives, dill, thyme), any thick stalks removed
  • 2 tbsp olive or vegetable oil
  • 1 small garlic clove, crushed
  • 1 heaped tsp pickled things (jalapenos, capers, cornichons, etc), finely chopped
  • 1-2 tbsp acidic liquid (vinegar or citrus juice)
  • Pinch chilli or red pepper flakes or 1 small chilli, finely chopped (optional)

Method

  1. Finely chop the herbs and put in a bowl with the garlic and your chosen pickled thing. Whisk in the oil, acidic liquid and chilli (if using) and season with a pinch of salt. You could also crush everything together in a pestle and mortar.

Recipe By

Emily Gussin

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