Herb Salsa Verde is a green sauce, which you can make as chunky or smooth as you wish. It’s a great way to use up any leftover herbs or greens in the fridge and can accompany any meat or fish dish.
The recipe can be adapted by using any herbs depending on your own taste or what you are serving it with. There is no exact recipe, you can add as little or as much of each ingredient as you like, but you need to add enough olive oil to make it a sauce. You can also use a number of wild herbs such as wild garlic or sorrel.
- Handful of herbs
- 1 clove of garlic
- Lemon juice / red wine vinegar
- Olive oil, as needed
- Optional: chopped capers, mustard or gherkins
Chop the herbs finely and put in a medium bowl.
Add each ingredient and stir in, tasting as you go.
Add olive oil and stir thoroughly to create a sauce-like texture.
The recipe above comes from “Leftover Pie: 101 ways to reduce your food waste” a book by Anna Pitt and it was contributed by Sara Green, Derby Food Assembly.
“Leftover Pie” teaches people about the importance of food waste reduction and gives practical ideas and solutions to this major world problem. Tracing the history of food waste over the last 100 years, the book looks at how we have arrived at a food waste crisis point. Then, without beating ourselves up about it, Leftover Pie shares tips and recipes to help us tackle the problem and make the most of what we have.
For this moment you can purchase this book in kindle version only but the paperback is on its way.
Currently, Anna is running a special offer where you can pre-order a signed copy of the book for £10 only (regular price for the paperback is set for £12.99) – the author will make sure, the book arrives on the launch date of September 8th. But hurry as this offer ends very soon.
Do you have any “secret” recipes to use leftover food in your kitchen?