Hi I’m Danny Boome. I’m going to be making a salsa verde. A salsa verde is just really anything you have in the garden, put it in the blister, add a bit of oil, and a bit of garlic and an onion, and that’s what salsa verde is. Any other questions? No. We’ll I shall continue then for you.

What I’m going to use here is I’m going to use the soft herbs. And I’m going to try and use a bit of everything. Now if you did it with the woody type of herb, I’m going to use some time in this. You always take them off the stem because those stems get into your teeth and not great when you’re having a nice steak. And they add a real sweet on the flavor. Okay. We’ll put all the chives in. Now, chives are from the onion family. Then you got that sort of like oniony flavor, but a little bit more pungent.

Then we’re going to put in a few silky sage leaves. Now sage is just fantastic. But you don’t want to put too much into a dish because they really, really do have a very strong flavor. Then we got some parsley or parsley is just like the basis of any herb dish. It has such a fresh flavor to it. And then we have good old coriander. Then what we’re going to do is add a little bit of oil. All right. And we do this in two stages. We start first by blitzing that up. And it gets everything lubricated because I’m going add some harshy things in it in a second. Okay.

Then we’re going to add some whole garlic, about two cloves and that’s been peeled, okay? Don’t put it in there with the wrapper on and also a whole shallot. That’s been had the wrapper taken off as well. Then we’re going to brew some basil. Basil has oil extracts in there, but are very, very good, very, very spicy. So by beating and scrunching the basil before you use it, it goes from not to 60 and 30 seconds is brilliant. So in that goes. Add some pepper and then salt. We season to drool the sugars, drool the oils out and that’s what gives you flavor. So in that goes there. And then I’m going to put an acid into it. I wouldn’t put vinegar into it because vinegar changes the color of the leaf and basically oxidizes. But if you put something like lemon rind in there, has a natural oil. Also, you get that zesty flavor. So you’re looking at about two tablespoons or a tablespoon of that or whatever you want it. We’re not in a franchise. You can make it whatever you want. Turn it on. I’m getting everything mixing up.

Then we’re going to start gradually adding the oil to pull everything together and make it a lovely sauce. All right. That smells brilliant. Have a little bit of the taste. Oh, I am good. Oh, no but I am good. So this is going to go with our steak. Fantastic. There you go.

So that’s how you make a salsa verde. Have a good day and look after your herbs.