Kel's Favourite Salsa Verde
This Salsa Verde will pair perfectly with our Serve with Dirty Clean Food Father's Day special Ribeye pack.
½ cup (25g) fresh parsley leaves
½ bunch (10g) fresh chives
½ cup (25g) fresh dill
1 small deseeded cucumber (35g)
juice of ½ lemon
2 tbsp (35g) capers
1/3 cup (80ml) olive oil
2 small garlic cloves
1 teaspoon sea salt flakes
- Place all ingredients in the bowl of a small food processor and process until just smooth with a hint of chunkiness and texture.
- Scoop salsa verde in a 250ml capacity glass jar. Top with extra virgin olive oil to cover the surface. Secure the lid tightly and store in the refrigerator for up to 10 days.
- Serve with Dirty Clean Food Father's Day special Ribeye as well as Lamb cutlets, Scotch fillet, Club t-bone, or let's face it pretty much any cut of meat!
Recipe from cookrepublic.com