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Cook
10m
Ingredients
Method
Nutrition
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Step 1
Finely chop the parsley, capers and shallot, then add them to a small bowl.
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For
4
M
I
1
handful
Parsley, finely chopped
3
tbsp
Extra virgin olive oil
1
Baby shallot, finely diced
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Per Serving
Calories
95kcal
Fat
10g
Saturates
1g
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Pro Tip ✨: Let the salsa verde sit for at least 30 minutes before serving. This softens the shallot, mellows the capers and lets the herbs properly infuse into the oil.
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Made it?
Grilled fish, roasted potatoes, BBQ vegetables, tomatoes, salads, flatbreads, rice bowls, tofu, mushrooms, eggs, prawns and warm bread.
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Cook
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Finely chop the parsley, capers and shallot, then add them to a small bowl.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
1
handful
Parsley, finely chopped
3
tbsp
Extra virgin olive oil
1
Baby shallot, finely diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
95kcal
Fat
10g
Saturates
1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Pro Tip ✨: Let the salsa verde sit for at least 30 minutes before serving. This softens the shallot, mellows the capers and lets the herbs properly infuse into the oil.
Only visible to you
Made it?
Grilled fish, roasted potatoes, BBQ vegetables, tomatoes, salads, flatbreads, rice bowls, tofu, mushrooms, eggs, prawns and warm bread.
Cancel
