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Salsa Verde

There is something amazing about Salsa Verde. Perhaps it’s the versatility of it; it really does go with everything from meat and fish to vegetables and potatoes. The perfect accompliment to a summer barbecue. It’s a recipe that packs a punch, so if you appreciate strong bold flavours, you’ll fall in love with it for sure.

Salsa Verde translates simply to ‘Green Sauce’. There are literally millions of versions out there, Italian, French, Spanish, Mexican. You name it, almost every country appears to have their own version incorporating different herbs and cold raw ingredients. The recipe below is my perfect balance of flavours.

A small amount of this Salsa Verde will totally transform any dinner into something truly remarkable. It keeps well in the fridge and even gets better with time. That’s if you have any left; it was so popular with my barbecue guests I had none left to save. Much to my disappointment.

You can keep it refrigerated for about a week and a half, or you could freeze it. Pop it into ice-cube trays and use them to jazz up pasta dishes and soups.

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