Preparation time
5min
Total time
5min
Portion
6
portion(s)
Level
easy
Tested
- TM 31
published: 2014/06/30
changed: 2014/07/09
Ingredients
- 1 slice white bread (approx. 70 g), torn into pieces
- 2 tsp red wine vinegar
- 80 g extra virgin olive oil
- 1 clove garlic
- 20 g baby pickled capers
- 4 anchovy fillets
- 3 sprigs fresh basil, leaves only
- 5 sprigs fresh flat-leaf parsley, leaves only
- 1 egg, hard boiled (see Tip)
- 1 lemon, zested
Accessories you need
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I'm cooking this todayRecipe's preparation
Place bread, vinegar and oil into mixing bowl and allow to soak for 2 minutes.
Place remaining ingredients into mixing bowl and blend 45 sec/speed 5. Scrape down sides of mixing bowl with spatula and blend for a further 15 sec/speed 5. Transfer sauce into an airtight container or serve immediately.
Tip
This recipe has been provided to Thermomix by Gary Mehigan.
Useful items:
Airtight container
Tips:
To hard boil the egg in your Thermomix, refer to the recipe in the Everday Cookbook.
Serving suggestion:
Salsa verde is most commonly served with steak, but can be served with white fish, poultry or vegetables.
Thermomix Model
-
Recipe is created forTM 31
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Comments
Tasty but will make it next time with just one slice of bread! 😅
70gm???? I stopped at 35g when I had put in about 3 slices (minus crusts).... Didn’t get the beautiful bright green colour - obviously too much bread. 😬
Maybe Gary used a heavy bread like sourdough? 🤷🏻♀️
I have made alot of things in my thermomix, but this would have to be one of my favourites. Soooo yummy & lots of flavour. Highly recommend.
I could eat this by the spoonful, so much flavour!
We served it with Gary's perfect sirloin steak over a bed of mixed salad greens, with feta, cherry tomatoes and kalamata olives. Sooooo tasty!
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