Molho Verde

Sauce

• 1 large bunch flat-leaf parsley, leaves only, finely chopped
• 0.5 bunch fresh coriander, leaves only, finely chopped
• 1 garlic, finely minced or micro-planed
• 100 ml extra-virgin olive oil, best quality available
• 1 tbsp white wine vinegar
• 15 ml fresh lemon juice, from approximately ½ lemon
• a pinch flor de sal, Portuguese, from Tavira or Castro Marim preferred

Make the sauce

1. 1

   Strip the parsley and coriander leaves from their stems. Discard the stems or save for stock. Chop the leaves finely on a clean board. Place in a small bowl. Mince or micro-plane the garlic clove directly into the bowl.

   8m

   Tip: Chop the herbs just before assembling — once cut, the essential oils begin to dissipate. A sharp knife and a decisive chop gives a cleaner, fresher result than over-processed herbs. You want finely chopped, not a paste.

2. 2

   Add the olive oil, white wine vinegar, lemon juice, and a pinch of flor de sal. Stir to combine. The sauce should be loose and pourable, not a paste — add a little more olive oil if it looks too thick. Taste and adjust seasoning with more lemon juice or salt if needed.

   2m

   Tip: The balance between vinegar and lemon is important — the vinegar provides backbone and depth, the lemon provides brightness and lift. If one dominates, adjust accordingly. The sauce should taste lively and herbaceous, not sharp.

3. 3

   Cover the bowl and leave at room temperature for at least 30 minutes before serving. This rest allows the garlic to mellow and the flavors to marry into the oil. If making ahead, refrigerate for up to 24 hours and bring back to room temperature before serving. Stir before spooning.

   30m

   Tip: The sauce tastes noticeably better after the rest than immediately after mixing. The garlic softens from sharp to savory, and the herbs perfume the oil more completely. This resting step is part of the recipe, not optional.