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.
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #52
Sept. 4, 2015
ingredients
1 large stalk lemongrass
¼ cup each packed mint and ...
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 ...
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