15/10/14 16:47 Filed in: British - Side
Salsa Verde as the name suggests stands for green sauce. The Italian version is traditionally served cold and includes parsley, vinegar, capers and garlic.
I always chop this sauce by hand as I like the rustic coarseness that is achieved, as opposed to blitzing it in a food processor.
The sauce is so versatile, being suitable for fish and meat.
It is zesty and zingy and works fantastically well with the Herb Crust Lamb.
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