This green sauce is an excellent condiment for tacos, fish, eggs, grilled meats, avocado and the base of salad dressings.
Save your left over parsley stems and any tired looking bunches of dill and coriander lurking at the back of the fridge.
Makes 1 medium jar or small container
- Soft herbs and stems and roots – eg. coriander, parsley, dill, basil
- garlic clove
- apple cider vinegar
- olive oil
Roughly chop herbs (leaves, stems and roots) and put into the food processor with a garlic clove, a little chilli, salt and a splash of apple cider vinegar. You can also add a little cumin or fennel seeds. Blitz, taste, adjust.
Then blitz again, slowly adding about 100 ml of olive oil until sauce is smooth.
Put into a clean jar or container and top with oil. Store in the fridge for up to 2 weeks.