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Salsa Verde

The salsa verde recipe makes a good amount and it keeps very well covered in the fridge. Feel free to change  the herbs - wild garlic, nettle, sorrel, rocket, baby spinach, and flat leaf parsley all work beautifully.

Salsa Verde with Capers

Dietary: Vegan, Gluten free | Serves 4-6

Prep Time: 15 minutes


  • 2 garlic cloves, peeled
  • 2 tbsp capers
  • 25g fresh mint leaves
  • 25g fresh basil leaves
  • 1 tsp apple juice concentrate
  • 1 tbsp lemon juice
  • 100ml extra virgin olive oil


  1. Put everything in the food processor in the above order buzzing each time before adding next ingredient.
  2. The mix should be a dip consistency, add more olive oil if too thick.
  3. Serve cold as a dip, as a salad dressing, with asparagus, mix in with pasta, enliven rice dishes or drizzle over roasted vegetables.