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.


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


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