Sauce vierge
Sauce vierge, what is it? Extra virgin olive oil, tomatoes, basil, coriander, lemon juice. It's a great sauce to go with Fish. This is more of a vinaigrette, if you like.
- Recipe serves4
- Preparation Time5 min
- Cooking Time5 min
Ingredients
- 4 tomatoes (skinned, de-seeded and chopped)
- 3tbsps basil
- 2tbsps chopped coriander
- 2tbsps chopped parsley
- 150ml olive oil
- Juice of one lemon
- 75g black olives
Method
- To make the sauce vierge, put the olive oil in a pan and add some lemon juice. Tailor the recipe to your own taste – 3 parts oil to 1 part lemon is about right. Cut the basil leaves into 2 or 3 pieces, depending on their size, then add them to the pan with the tomato, parsley and coriander.
- Serve with Fish, such as cod, and scatter the black olives over the top. Then sprinkle fresh herbs such as basil, coriander or parsley to garnish. Finish with a little sea salt and just a splash of olive oil.
- If you have some left over, this sauce vierge will keep perfectly for a couple of days in the fridge. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
