Leftover Herb Salsa Verde

~ Agata @BarkTime

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.

Ingredients:

  • Handful of herbs
  • 1 clove of garlic
  • Lemon juice / red wine vinegar
  • Olive oil, as needed
  • Optional: chopped capers, mustard or gherkins

Method:

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.

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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?

15 thoughts on “Leftover Herb Salsa Verde”

  2. This sounds like a fabulous idea to reduce waste and make another yummy thing. I love Salsa. Deffo need to have ago at this! 🙂

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  3. I just did a local magazine feature with one of my clients about leftover food. it was a smoothie juice recipe where we utilize the leftover fruit components like orange peel strawberry tops really really really ripe bananas LOL and it was geared towards kids to teach them about waste reduction. We do waste a lot of food and it is very important to learn how to be resourceful. I also think that meal planning is a great way to reduce waste… knowing what you have instead of constantly consuming and buying. I’m a stickler about waste reduction and being eco-friendly …have to get as much use outta something as possible. I probably recycle everything lbvs so this article is really important to me ….thanks for sharing I will check out that book

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  6. I don’t quite get it. Why not simply put the leftover herbs into flavouring a dish? Why add salsa?
    Seems rather like using up a leftover banana by adding other fruit and making fruit salad.

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    1. Well, you can make it earlier and keep in the fridge for the time when you need it… much better way than trying to keep leftover herbs in its green state, they will simply not last as long as mixed with oil in salsa state. It’s all about reducing food waste.

      Reply

  7. What a great idea and it could perk up so many dishes. Bet it is tasty. Fresh herbs bring so much flavour.

    Reply

  8. I LOVE this recipe because I find herbs go off so quickly. I have learned you can freeze some of them, so that’s a good way to save them from the compost heap. Or I mix with butter to make herb butters. I do blitz broccoli stalks in soup; does that count as using up leftovers?

    Reply

I love all comments :-)