Union Gas

A Spectra Energy Company

Search
Open Menu
EnerSmart Magazine

Recipes - Miscellaneous

Salsa Verde

Salsa Verde Photo

  • ½ bunch of parsley, chopped
  • 6 sprigs of mint, chopped
  • ½ cup of tightly packed basil leaves (125 mL), chopped
  • 1 clove of garlic, chopped
  • 3 tablespoons of capers (45 mL), rinsed and chopped
  • 4 anchovy fillets, chopped
  • 1 tbsp of grain mustard
  • Olive oil to blend
  • 1 lemon, juiced

Place the herbs, garlic, capers and anchovies in a blender with mustard. With the blender running slowly, drizzle in the olive oil until the herb mix comes together and is finely blended. Remove and place into a container and cover the mix cover with plastic wrap. It can be kept up to three days.

When ready to use, finish the salsa with lemon juice and salt to taste. If it's too thick, you can thin it out by stirring in a few drops of water.

Serves four

Dettson

Reader's Voice

Give us your response to this issue of EnerSmart Magazine

EnerSmart™ magazine is published by Union Gas Limited, a Spectra Energy Company, and has 600,000 copies distributed through newspapers in southern, northern, western and eastern Ontario. Advertising rates and distribution information for the EnerSmart™ magazine are available upon request from Union Gas. Contents may not be reprinted without written permission of Union Gas. All rights are reserved. Opinions and comments reflect those of the writer and not necessarily those of Union Gas. ™ EnerSmart is a trade-mark of Union Gas Limited.