ILLALANGI RIVERLAND SALSA VERDE September 10 2016

INGREDIENTS

  • 40g roughly chopped flat leaf parsley
  • 20g coriander
  • 10g mint
  • 1 cup extra virgin olive oil
  • 2 tsps Kolophon capers
  • 3 anchovy fillets (OPTIONAL)
  • 1 tablespoon lemon juice
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 3 tsps Dijon mustard
  • 3 wedges Illalangi preserved lemons
  • 3 wedges Illalangi preserved limes 


METHOD

  1. Place parsley, coriander, mint, extra virgin olive oil, capers, lemon juice, garlic, and preserved lemon and lime in work bowl of a food processor fitted with a steel blade. Pulse until herbs are well chopped, about 10 1-second pulses, stopping to scrape down sides of bowl as necessary.
  2. Season sauce with salt and pepper to taste. Transfer to a small bowl and use immediately or store in fridge for up one week. It also can be frozen for up to a month.