Salsa Verde

salsa verde

It’s a good idea to always have a batch of this in the fridge as it transforms a meal into something really delicious. Serve with pasta, quinoa, salad, chicken, meat or have a spoonful with some grilled fish. Simply delicious.

 

One of the main ingredients, garlic, has been used for medicinal purposes for centuries and it’s the compound allicin that has therapeutic effects. You will benefit the most by eating garlic in its raw form because cooking garlic can deactivate the allicin (which is not to say that cooked garlic isn’t good for you as well). So, this recipe is a real winner!

 

Ingredients:

6 large garlic cloves, crushed

4 tbsp capers, chopped

4 tbsp chopped parsley

120 ml extra virgin olive oil

Sea salt and pepper

 

Method:

  • Combine the ingredients together in a mixing jug and stir well. Season with sea salt and pepper.
  • Check the taste and consistency and add a little more olive oil if required.
  • Put into a glass or ceramic jar and store in the fridge. Use within 2 weeks.

 

* Cover with a thin layer of oil, this helps to protect the salsa from oxidation