Latest, Nutrition
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Light Bites | Salsa Verde

Summer is here!!! And not just on the calendar, we are having glorious weather in Ireland. It’s so unusual. I am still shocked every morning when I wake up to sunshine and I can take my morning coffee outside!! It’s such a treat. I’ll cry when it goes ;-(

But the sunshine definitely poses some problems in the kitchen. For me anyway, I’m not used to cooking for this weather. My small man wouldn’t eat a salad if I bribed him with all the Lego in Legoland and my big man wouldn’t be that keen either…

This evening all I wanted was fresh and light, but filling and something the rest of them would actually eat. And most importantly, I didn’t want to have to turn the oven on for very long (#sweating)!

I had all of these gorgeous herbs brightening up my kitchen, thriving away in the sunshine and the staple garlic, strong mustard, capers and olive oil so I hatched a plan to make some Salsa Verde.

Salsa Verde 3

I grilled some free range chicken breast and made a side of pasta. It turned out to be one of those dishes where you think “why don’t I make this more often”…gorgeous!

Salsa Verde.JPG2

Recipe

 


  • A handful of Coriander
  • A handful of Basil
  • A handful of Parsley
  • 2 Tsps Capers
  • 1 tsp Dijon Mustard
  • 1 crushed clove Garlic
  • 3 (or more) tblsp Good Quality Extra Virgin Olive Oil

Method

You can use a food processor or a Nutribullet in which case you add all the ingredients, blend and season well.

If you choose to make this by hand, which I would recommend, chop your herbs finely and set aside. Whisk the mustard and olive oil together. Chop your capers and add them to the olive oil and mustard mix. Use a garlic crusher for your garlic or chop really, really well and add to your mix. Fold your herbs into the mix, if you need more olive oil add a tablespoon at a time until you have your desired consistency (it should have the same consistency as a pesto).

This goes well with almost anything. Grilled chicken or fish, crudites, pasta…anything!

Cook’s Tip

So many herbs can be used for Salsa Verde. Chives and mint are also gorgeous. You can throw in a few cornichons if you love that sweet sour contrast. If you’re a fan of anchovies these can work as well. Everyone has a different version depending on their own taste so use the above as a general guide and tweak until it represents your perfection.

Enjoy!

xx Alex

 

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Alexandra Carey is a Yoga Alliance E-RYT 200 Yoga Teacher, Nutritionist, Health Coach and owner of Carey Yoga + Nutrition and Aislinn Yoga Lodge. For more information on becoming a client. attending a yoga class, or collaborating as a health professional contact careyyogaandnutrition@gmail.com or call 0876861844.

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