Green Herb and Lemongrass Salsa Verde

, from Issue #52. September, 2015
Photography by Manja Wachsmuth.
Green Herb and Lemongrass Salsa Verde

Salsa verde is best made and eaten the day of serving to retain the freshness of flavour and colour.

INGREDIENTS

1 large stalk lemongrass
¼ cup each packed mint and coriander leaves
2 cloves garlic, crushed
¼ teaspoon chilli flakes
finely grated zest and juice 1 lime
2 tablespoons mirin
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
¼ teaspoon ground cumin
¼ cup olive oil
sea salt and freshly ground pepper

METHOD

Remove the tough outer layer of the lemongrass and discard.

Grate the lemongrass on a fine grater and place in a food processor along with all the remaining ingredients. Season and process until smooth and a very bright green. Makes about 1 cup