Salsa verde recipe

  • Serves 4
  • 15 mins to prepare
  • 110 calories / serving
  • Healthy
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Mix the finely chopped garlic, shallot, anchovies, capers, parsley, basil and chives in a bowl, then stir in the mustard, olive oil and lemon zest and a grating of pepper (you shouldn’t need salt). Just before serving, sharpen up the taste if you like with a squeeze of lemon juice. If added too early the lemon juice may discolour the herbs.

Goes well with fish.

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  • Ingredients

  • 1 garlic clove, finely chopped
  • 1 small shallot, finely chopped
  • 3 anchovy fillets, drained and very finely chopped
  • 2tsp capers, rinsed and drained, finely chopped
  • 2tbsp finely chopped parsley
  • 2tbsp finely chopped basil
  • 1tbsp snipped chives
  • 1 rounded tsp Dijon mustard
  • 4tbsp olive oil
  • 1/4tsp finely grated lemon zest and optional lemon juice to taste
  • Energy 455kj 110kcal 6%
  • Fat 12g 16%
  • Saturates 2g 8%
  • Sugars 0g 0%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 0.7g Protein 1g Fibre 0.5g


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