Thermobexta’s Chunky Salsa Verde

Salsa VerdeThis scrumptious sauce goes well with fish, barbecued or roast meats, boiled eggs, potatoes, roast veg, bruschetta, or even stirred through pasta.  It has a lovely, refreshing, zesty flavour and will brighten up any meal.

8cm strip of lemon zest
1 garlic clove
20g parsley, leaves
20g basil, leaves
15g apple cider vinegar
10g capers
10g pitted green olives
5g Dijon mustard
1/8 tsp Himalayan salt
60g extra virgin olive oil

1. Place the lid on mixer bowl. Set to speed 8. Drop lemon zest and garlic in through the MC hole. Leave blades running until you can no longer hear the zest/garlic hitting them. Scrape down sides of bowl.

2. Add parsley, basil, vinegar, capers, olives, mustard and salt. Blitz for 6 seconds/speed 6/MC on. Scrape down sides of bowl.

3. Blitz for 3 seconds/speed 5/MC on. Scrape down sides of bowl.

4. Add oil. Blitz for 6 seconds/speed 6/MC on.

Please note, we like this sauce quite chunky. If you would prefer it less so, drop zest, garlic, herbs, capers and olives in onto running blades, through the MC hole then turn blades off and add remaining ingredients.  Process until it reaches your desired consistency, stopping to scrape the sides of the bowl down as required.

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