Looking for inspiration to liven up your week-a-day meal? Salsa verde, an Italian herb-based sauce, adds a delicious new dimension to chicken, fish, burgers and even the humble cheese sandwich..
1 clove garlic
Bunch of flat leaf parsley, stalks and leaves
1/2 bunch basil, stalks and leaves
1/2 bunch mint, leaves only
2 tbsp capers
2 tbsp cornichons or gherkins
1 tbsp Dijon mustard
3 tbsp red wine vinegar
8 tbsp olive oil
A drop of maple syrup.
First make your base. Combine the Dijon, vinegar, olive oil and maple syrup in a large bowl with a whisk to bring together.
Roughly chop the capers and cornichons and tip into the mix.
Chop your herbs and tip in too.
Finally, prepare your garlic. Peel and flatten the garlic clove, using the side of a Cook's knife. Scatter with salt and roughly chop. Using the side of your Cook's knife, work the garlic into a paste (it may help to watch the Bird IGTV video for technique here). Once the garlic has reduced down, add to the salsa.
Give all a good mix through, add more olive oil if you like a looser texture. Feeling bold? Add a chopped avocado and slather on your supper.
*This formula is featured on our Bird Cooks IGTV channel and Bird Cooks You Tube - head on over to watch the recipe in action with Bird founder, Vic North.