I want to make batches of Salsa Verde* fast and fresh, 8 to 12 serves at a time
It normally requires a large amount of knife work to get everything finely chopped and crushed. How can I speed up this process?
The liquid part can be pre-measured and mixed, the egg yolk only takes a second to separate and mix in. But the fresh herbs take time to chop finely without destroying them, and the final mixing and crushing in the herbs and spices takes time
Food processors do not make a satisfactory result, it looks and tastes like baby food
* Salsa Verde – based on Italian style
- Parsley, chopped
- Coriander (cilantro), chopped
- Oregano, chopped
- Garlic, sliced and crushed
- Smoked dried chillies, crushed
- Salt (powdered)
- Olive oil
- Coriander oil (a few drops)
- Egg yolk
- Lemon juice
- Vinegar
Best Answer
Even for 12 servings, the total quantity of herbs is small; so, in my opinion, the best way to chop it is with knife.
Maybe you need to improve your technique.
Use a big sharp knife, on a big cutting surface.
Get all the herbs aligned and press them together with your left hand (or your right hand if you are lefty like me) in a tight pile over the surface.
Lean the side of the knife on your fingers, placing the tips of the fingers away from the cut.
Practice and you'll see that it's fast and easy and the results are the best.