by Georgia Cadoret
Once you have made this salsa verde it will become a go-to way of making anything taste delicious with minimal effort (we're here for it). Fragrant with herbs, salty with capers and zinging with lemon and mustard, it ticks all the boxes that a good dressing should. Go nuts with it and mix it into a cold salad, drizzle onto fresh grilled fish - heck, spoon it straight from the bowl 'til your hair turns green. Really this is just one example of how you can use salsa verde; an ode if you will. All you need is a blender. A hand blender will work just fine, but if you don't have one then a little time and patience to chop the herbs by hand will be required!
Serves 2 as a main or 3-4 as a side dish
A good handful each of fresh mint, parsley, coriander and tarragon or basil if you like (use more or less of any herb).
300ml good extra virgin olive oil
1/2 tbsp dijon mustard
Zest of 1 lemon
Juice of 1 lemon
1-2 tbsp capers
1 clove garlic, finely chopped and smushed into a rough paste (the flat side of a big knife or a pestle and mortar work well to do this)
One large squash or two small squash of choice (butternut works, but I prefer the slightly lighter Red Kuri squash), cut into wedges
2 tsp ground cumin
Salt and pepper
2 tbsp coconut oil
2 cloves garlic, peeled and whole
Heat the oven to 180C (gas).
Pick the leaves of mint and tarragon off the stalks if using, as these have quite a woody texture. The stalks of coriander, parsley and basil can still be used in the verde.
Put the garlic cloves on a roasting tray with the coconut oil and let it heat in the oven for about 15 minutes. This will infuse the oil for your squash with a garlicky kick.
Meanwhile, put all of your salsa verde ingredients into a bowl to hand blend - or into your blender - and pulse until you have a rough but drippy dressing. I advise you to add the olive oil bit-by-bit so that you attain the desired consistency (add more for a loose dressing or even just some cold water). Season to taste and add more of any of the ingredients until it is how you like it. Chilli flakes and anchovies can also be a nice addition.
Once the oil is infused with garlic, remove the roasting tray and lay your squash evenly across it, tossing or using a spoon to coat it in the oil. Sprinkle the cumin and salt and pepper over, toss again and then roast in the oven for a further 30 minutes. The edges of the squash should be coloured and soft when you put a knife through a wedge.
Remove squash from the oven and drizzle over the salsa verde, or toss it through the wedges to coat them. Accompany with green salad or stuff into flatbreads.