Green sauce

Makes 250ml Sauces and accompaniments

SCS Green Sauce

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Ingredients

  • 2 large handfuls mixed fresh herbs, such as parsley, mint, coriander and dill
  • 3–4 slices jalapeño, fresh or jarred in brine
  • 1 small garlic clove
  • 1tbsp capers
  • 1tsp sea salt flakes
  • 125ml olive oil
  • 2tbsp lemon juice
  • 1tbsp apple cider vinegar
  • 1tsp maple syrup or honey

Method

Put all the ingredients in a food processor and pulse until coarsely mixed. Alternatively, finely chop the herbs, jalapeño and garlic and mix in a bowl with the rest of the ingredients, or simply pound everything together using a pestle and mortar. Store in an airtight jar in the fridge for 4–5 days.

Recipes and photographs taken from Green Kitchen Quick+Slow by David Frenkiel and Luise Vindahl, photography by David Frenkiel (Hardie Grant,£27).
SCS Green Sauce
Recipes and photographs taken from Green Kitchen Quick+Slow by David Frenkiel and Luise Vindahl, photography by David Frenkiel (Hardie Grant,£27).

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