Steamed Greens with Salsa Verde and Herb Topping

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Ingredients

steamed greens

Bunch asparagus
Bunch green beans
Bunch broccolini

Salsa verde

Bunch parsley, stems discarded
Bunch mint, stems discarded
Bunch cilantro, stems discarded
2 cloves garlic, stems discarded
½ small red onion
1 cup olive oil or more if preferred
1 tbsp red wine vinegar
Sea salt

gremolata

One bunch chopped parsley 
One cup chopped salted roasted pistachios 
Zest of 1 large lemon 
Pinch of Maldon salt 
Dash of olive oil to combine

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Preparation

steamed greens

1. Bring a large pot of salted water to boil, add one bunch of green veggies at a time and simmer for 10 minutes, take out and shock with ice water.

Salsa verde

1. Combine all ingredients in a food processor.

2. Slowly pulse blender until combined. You should have a blended consistency, but not a paste.

gremolata

1. Combine all ingredients in a bowl. 

2. Put aside for serving.

To serve

Toss all the steamed greens in salsa verde, place in large shallow bowl, top with gremolata and micro greens.