Add something special to your next dish with a quick and easy side, guaranteed to please! Made with native spinach, Salsa Verde is named fittingly due to its green colour from the fresh Warrigal Greens and mint.
Guests from Yarriba Dreaming tour enjoying their Salsa Verde side to go with their campfire dinner
Ingredients:
– 1 cup Warrigal greens leaves
– 1 cup parsley
– 100ml extra virgin olive oil
– 75ml apple cider vinegar
– juice of 1/2 lemon
– 1 tbsp native mint leaves
– 1 tbsp capers
– 2 roughly chopped anchovies
– 2 crushed garlic cloves
Warrigal Greens Plant
Method:
– Place Salsa Verde ingredients into bowl of a food processor. Process until smooth and combined, then season to taste and store in fridge for up to 4 days.
