Salsa Verde

A delicious thing to do when you have lots of tasty herbs, mustard leaves and rocket to use up. You can dollop this on anything from steaks, roasted vegetables to salads.

It’s a really flexible recipe. I just use handfuls of green herbs (parsley, dill, coriander and/or basil), something garlicy (either crushed garlic, chopped garlic scapes or wild garlic), something fermented (chopped olives, capers, or pickled chillies), something sweet (honey, dandelion honey or pinch of sugar), something sour (cider vinegar or lemon juice) and olive oil, salt and pepper! It works every time…

Serve 4 (depending on what you’re going to do with it!)

A large bunch of herbs (big stems removed): I used dill, parsley, coriander, wild garlic, three-cornered leek and mustard leaves
Handful of green olives (pitted)
2 teaspoons honey
2 tablespoons cider vinegar
3 tablespoons olive oil
salt and pepper

1. Wash and finely chop your herbs. Place in a bowl.
2. Finely chop the olives and add to your herbs
3. Add the honey, vineger, olive oil and salt and pepper to the bowl and stir.
4. Taste and check for seasoning. Add more salt, pepper, vinegar or honey to achieve a lovely balanced flavour.
5. Serve on anything - in my case, cubed potatoes, with a garnish of rocket and mustard flowers.

(I made my salda verde by chopping everything with a knife. Alternatively you could use a blender or immersion blender for a finer and more drizzly sauce).