Recipe: Lemon Salsa Verde
BERGAMOT
From the Vitality Food Feature ‘Lemony Herbs Add Zest and Zing to Spring Meals‘.
(Makes 1 cup)
Ingredients
- 1/4 cup pistachio nuts
- 1-inch knob of fresh ginger
- 1 cup lightly packed fresh bergamot leaves
- 1 cup lightly packed fresh lemon balm leaves
- 1/2 cup lightly packed fresh mint leaves
- 1 tsp sea salt
- 1/2 cup extra-virgin olive oil
- 1 Tbsp freshly squeezed lemon juice
1) In a food processor, coarsely chop nuts and ginger. Add bergamot, lemon balm, mint and salt, and pulse for 3 or 4 seconds to mix with nuts.
2) With motor running, slowly add oil through opening in the lid. Stop and check the consistency – it should be fairly thin to use as a dressing.
3) Add lemon juice, pulse, and add more oil, if needed.
4) Use this vibrant sauce with grilled fish or chicken, as a dip for fresh vegetables, or tossed with grilled vegetables.
