Recipe and words from Relish: Chutneys, relishes, preserves, sauces & dips from around the world by Rowan Bishop.
When our children were small, the easiest way to tempt them to eat vegetables was to cut carrot and celery sticks and serve them with green herb mayo as a dip. As adults they no longer need persuading, but I still make the dip for both them and their children. Try some drizzled over baby roasted carrots for a taste treat!
—
Makes 3 cups
Ingredients
¾ cup finely chopped parsley leaves,* packed
¼ cup finely chopped basil, dill or coriander leaves or 3 tbsp mint leaves (optional)
5–6 cloves garlic, peeled and roughly chopped
2 spring onions, finely chopped (or ⅓ cup chives plus 1 small onion, all finely chopped)
2 eggs
3 ½ tbsp lemon juice
1 tsp salt
2 cups neutral oil**
Method
Transfer the herbs, garlic and onions to a food processor, ensuring the herbs are dry.
Pulse briefly to finely chop the garlic.
Stop the motor and add the eggs, lemon juice and salt.
Process for a couple of minutes before drizzling in the oil through the feed tube very slowly, more than drop by drop but no more than a drizzle.
Transfer to a jar with a tight-fitting lid and refrigerate.
Keeps for 7–10 days.
* Curly leaf parsley is preferred for this recipe, although flat leaf is perfectly acceptable.
** Don’t be tempted to use olive oil, its flavour is too strong.
—
More recipes by Rowan Bishop —
Persimmon, tamarind + date chutney
Zucchini relish
Relish: Chutneys, relishes, preserves, sauces & dips from around the world
By Rowan Bishop, photography by Carolyn Robertson, published by Bateman Books, RRP $45, now available
