🧊 Fridge
Salsa Verde & Gremolata
Sharp herb sauces that lift beans, soups, roast veg and pasta.
300 mlBatch
12Meals
Storage: Fridge 4 days · Freeze 1 month (best fresh)
❄️ Freeze in Souper Cubes: 2-Tbsp tray (30 ml) · 1 cube per meal
Batch ingredients
Makes 300 ml.
- 40 g parsley1½ cups parsley
- 20 g mint or basil¾ cup mint or basil
- 2 tbsp capers2 tbsp capers
- 2 garlic cloves2 garlic cloves
- 1 tsp Dijon mustard1 tsp Dijon mustard
- 150 ml olive oil⅔ cup olive oil
- 1 lemon (zest + juice)1 lemon (zest + juice)
- saltsalt
Method
- Finely chop the herbs, capers and garlic by hand (a blender dulls the colour).
- Stir in mustard, oil and lemon juice for salsa verde.
- For gremolata, skip the oil and keep it dry: just herbs, lemon zest and garlic.
- Season to taste.
Unlocks 12 meals
Make a batch and these come together fast.
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