Simple Coriander Salsa Verde

If you’ve ever thought your roasted veg or soup needed something: something bright, zesty, herby, and a little bit magic, this is it. This coriander salsa verde is fresh, punchy, and comes together in five minutes flat. Spoon it over roast carrots, swirl it into your butternut soup, dollop it on eggs or avo toast, or just eat it with a spoon (no judgement).

Ingredients

• 1 bunch fresh coriander (yes, stems too!)
• 1 small garlic clove
• 1 tsp capers (optional, but v nice)
• Zest & juice of 1 lemon
• ½ tsp salt
• ½ tsp honey or a pinch of sugar
• ¼–½ cup olive oil

Method

1. Roughly chop the coriander and chuck it in a food processor or blender.
2. Add the garlic, capers, lemon zest and juice, salt, and honey.
3. Blitz while drizzling in olive oil until it’s saucy and spoonable.
4. Taste and tweak — add more lemon or salt if needed.