Green sauce

Green sauce

By
From
Botanical
Makes
500 ml
Photographer
William Meppem

Ingredients

Quantity Ingredient
500ml extra-virgin olive oil
3 garlic cloves, smashed
2 birdseye chillies, chopped
5 good-quality anchovy fillets
2 teaspoons dijon mustard
50g sultanas, soaked
30g capers, rinsed
300g flat-leaf parsley leaves
200g mint leaves
150g basil leaves
1 lemon, juiced
2 tablespoons cabernet sauvignon vinegar
salt and freshly ground black pepper

Method

  1. Blend all ingredients except lemon juice, vinegar and seasoning together in a food processor until smooth. Pass through a fine sieve and add the remaining ingredients.

Chef’s note

  • For Salsa Verde omit the sultanas and blend all ingredients fairly coarsely. For Salsa Rossa omit the sultanas and add to the ingredients: 150 g of roasted and peeled red capsicum, 250 g of Semi-roasted Tomatoes (p. 255) and 1 roughly chopped long red chilli.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again