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Salsa Verde to serve with Pan Fried Fish Fillets
Many thanks to Aaron of Cathedral Cove Macadamias for this tempting recipe.
 
"Most cooks have their own twist on this classic recipe. I prefer not to include mint because I find the flavour too dominant, but I do like to add the yolk of a boiled egg. The more you blend this sauce the greener it becomes. I tend not to over-process it though, because I like it to have a bit of texture." 
 
Prep time 5 mins Cook time 8 mins 
 
Makes 2 cups 
 
  • 1½ cups (2 handfuls) parsley leaves, de-stemmed
  • 1 handful (about 40) chives, chopped
  • 1 cup Pressed Purity Avocado Oil (see in store)
  • ¼ cup capers
  • 3 cloves garlic
  • 4 tbsp lemon juice
  • 2 tsp Dijon mustard 
  • ground black pepper
  • ¼ small red onion, chopped
  • 1 small tin (8-10) anchovies, drained
  • yolk of one hard boiled egg 
 
Purée all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.
 
Recipe Courtesy of Cathedral Cove Macadamias and Prerssed Purity