Salsa verde

Salsa verde

By
From
Zest
Makes
1 cup
Prep
10 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
2 cups parsley leaves, finely chopped
1/4 cup dill pickles or gherkins, roughly chopped
2 tablespoons baby capers
1 tablespoon olive oil
1 tablespoon lemon juice
1 lemon, finely zested
1 garlic clove, crushed

Method

  1. Combine all the ingredients in a mixing bowl and toss together thoroughly.
  2. Serve this tangy salsa with fish or lamb. It is also delicious with chicken, tossed through steamed vegetables, spread on bruschetta or stirred into risotto.
  3. Store in an airtight container in the fridge for 2–3 days.

Variation

  • For a slightly sweeter version, replace the lemon juice and zest with orange.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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