Add the garlic to the food processor and blitz, then add the basil, parsley and mint leaves, and blitz. Next add the gherkins, anchovies, Dijon mustard and the capers and blitz again. Lastly add the olive oil and the red wine vinegar and blitz until smooth. Blitz less is you want some more texture.
Preheat a griddle pan until very hot. Toss your Tenderstem® broccoli in the rapeseed oil until lightly covered. Then add the Tenderstem® broccoli to your griddle pan and cook on each side for about 2 minutes until cooked with charred marks.
While hot, toss the Tenderstem® broccoli with 3-4 tablespoons of the salsa verde. Best served alongside roast lamb.
Store the remaining salsa verde in the fridge for serving with other meals.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.