Recipe: Lemon Salsa Verde

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.