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Salsa Verde with Tomato


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.

Salsa Verde : Stir well

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