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Kel's Favourite Salsa Verde

This Salsa Verde pairs perfectly with a number of Dirty Clean Food products, including Frenched Lamb Cutlets, Club T-bone, Scotch fillet, fish, chicken....the list goes on!


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



  1. Place all ingredients in the bowl of a small food processor and process until just smooth with a hint of chunkiness and texture.
  2. 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.
  3. Serve with Dirty Clean Food  Lamb cutletsScotch fillet, Club t-bone, or let's face it pretty much any cut of meat, poultry or fish!

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