Molho Verde Português
The Quirky Foodster Team
Ingredients
- Fresh coriander or flat-leaf parsley — 40 g (1.5 packed cups)
- Garlic cloves — 2
- Red wine vinegar — 20 ml (4 tsp)
- Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp)
- Salt — 3 g (1/2 tsp)
Method
- Combine coriander, garlic and salt in a food processor; pulse to a coarse paste.
- Add vinegar and pulse briefly to combine.
- With the processor running, drizzle in olive oil until a loose, spoonable sauce forms.
- Adjust salt and vinegar to taste.
- Serve immediately or let rest 10 minutes for flavours to meld.
Cultural Background: A Portuguese green sauce built on coriander or parsley, olive oil and vinegar, molho verde is a simple table condiment served alongside grilled fish and meats, especially common in the Alentejo and Algarve regions where fresh coriander is widely used in savoury cooking.
Tips: • Use very fresh herbs for the brightest colour and flavour. • A mortar and pestle gives a more rustic, traditional texture than a food processor.
Variations: • Add a pinch of cumin for an Algarve-style variation. • Use parsley instead of coriander for a milder, more universally familiar flavour.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 90 kcal, 0.4 g protein, 9.5 g fat, 1 g carbohydrate per 15 ml serving.
FAQs: What is molho verde traditionally served with? Grilled fish, especially sardines, and grilled meats, as a fresh table condiment. Can I use dried herbs instead? Fresh herbs are strongly preferred, as the sauce's brightness depends on their fresh aroma.
- Fresh coriander or flat-leaf parsley — 40 g (1.5 packed cups)
- Garlic cloves — 2
- Red wine vinegar — 20 ml (4 tsp)
- Extra-virgin olive oil — 100 ml (1/3 cup + 1 tbsp)
- Salt — 3 g (1/2 tsp)
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