Homemade herby salsa

Name: Homemade herby salsa
Prep time: 5 min
Total time: 5 min
Yield: Makes around 100g (enough to serve 2)
Ingredients: 30g fresh herbs (any combination of soft herbs will work: parsley, mint, coriander, basil, Thai basil, chives, dill, thyme), any thick stalks removed; 2 tbsp olive or vegetable oil; 1 small garlic clove, crushed; 1 heaped tsp pickled things (jalapenos, capers, cornichons, etc), finely chopped; 1-2 tbsp acidic liquid (vinegar or citrus juice); Pinch chilli or red pepper flakes or 1 small chilli, finely chopped (optional)

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 2 May 23
Updated: 18 Mar 24

Test kitchen approved

Use any soft herbs to make this zingy green salsa. Drizzle over everything from everything from breakfast eggs and grilled chicken to salads, or treat it like a dip for crisps and crudites.

Loved this? You’ll adore punchy Argentinian chimichurri, too…

Makes around 100g (enough to serve 2)
Hands-on time 5 min

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Ingredients

30g fresh herbs (any combination of soft herbs will work: parsley, mint, coriander, basil, Thai basil, chives, dill, thyme), any thick stalks removed
2 tbsp olive or vegetable oil
1 small garlic clove, crushed
1 heaped tsp pickled things (jalapenos, capers, cornichons, etc), finely chopped
1-2 tbsp acidic liquid (vinegar or citrus juice)
Pinch chilli or red pepper flakes or 1 small chilli, finely chopped (optional)

Method

Finely chop the herbs and put in a bowl with the garlic and your chosen pickled thing. Whisk in the oil, acidic liquid and chilli (if using) and season with a pinch of salt. You could also crush everything together in a pestle and mortar.

Recipe from May 2023 Issue

Nutrition

Nutrition: per serving

Calories: 127kcals
Fat: 13g (1.8g saturated)
Protein: 0.7g
Carbohydrates: 1.1g (0.7g sugars)
Fibre: 4.1g
Salt: 0.7g

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Homemade herby salsa

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