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
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