Spring into Easter with O Hanlon Herbs Easter recipe of classic ‘Salsa Verde’ using Irish grown Spring Herb trio Mint Parsley Basil.

Salsa Verde, literally translated as ‘Green Sauce’ is a versatile sauce served cold that can be prepared ahead and is delicious accompaniment to a lunch of spring lamb, chicken, fish or pork served with a mixed salad. Great also as a dip for vegetables or bread.

Recipe compliments of O’Hanlon Herbs, for more recipe ideas visit http://www.ohanlonherbs.ie/

Ingredients:

• 60ml (8 tablespoons) of Lakeshore Irish rapeseed oil
• Good handful of fresh parsley leaves
• 1 cup fresh basil leaves
• 1/2 cup fresh mint leaves
• 2 level teaspoons Dijon or wholegrain  mustard
• 1 tablespoon red vinegar (lemon juice can be used if preferred)
• 6 drained anchovy fillets
• Single minced clove of garlic

Method:

Place the parsley, basil, mint (O’Hanlon Herbs Trio) mustard, oil, vinegar, anchovies and minced garlic in the bowl of a food processor and process until smooth.

Alternatively chop the parsley first and then add other ingredients. Making by hand produces a coarser result, but use a food processor with care for a finer blend

This sauce will keep for a couple of days in the fridge, kept in an airtight container with a thin layer of rapeseed oil covering the sauce

Tips:

Taste and season as you go!

Why not try adding a small amount of rosemary for added flavour with lamb