Salsa verde is one of those sauces that, once you have a jar of it in the fridge, you'll find yourself reaching for it constantly. Spoon it over grilled fish or roast chicken, stir it through warm white beans, drizzle it over a bowl of soup, or use it to liven up a simple plate of roasted vegetables.
This version gets its character from our Preserved Lemons, which add a deeper, more complex citrus note than fresh lemon juice alone. The result is bright and herby, with just enough acidity to cut through rich or fatty dishes.
We especially love it spooned into chicken tacos, or stirred through scrambled eggs for a breakfast that feels far more exciting than it has any right to be. It's also fantastic with lamb, dolloped onto avocado toast, tossed through pasta, or used as a dipping sauce for crusty bread. Honestly, the list goes on. Make a jar, keep it close, and you'll find your own favourite uses soon enough.
Ingredients
- 1 small shallot, finely chopped (or use half a red onion)
- 4 Tbsp lime juice
- 3 Tbsp Preserved Lemon rind, chopped
- 2 tsp white wine vinegar
- 1 cup parsley, chopped
- 1/2 cup coriander, chopped
- 1/3 cup good quality extra virgin olive oil
- 1 garlic clove, minced
- Sea salt, to taste
Method
- Add the garlic, shallot, preserved lemon, salt, and lime juice to a small food processor or blender. Pulse a few times until roughly chopped, then leave to sit for 5 minutes — this brief rest mellows the bite of the raw shallot and garlic.
- Add the parsley and coriander and pulse again until the herbs are chopped and the mixture starts to come together into a thick paste.
- With the motor running, add the olive oil one tablespoon at a time. You may not need the full amount – stop as soon as the sauce is thick but just loose enough to pour. How much oil you need will depend on how generously you measured your herbs.
- Transfer to a screw-top jar and refrigerate until ready to use. Take it out a little before serving so it can return to room temperature.
