Salsa Verde

Great with fish

For two generous servings :

  • 1 bunch of fresh parlsey
  • 1 handful of chives, basil and mint leaves (fresh if possible)
  • 1 clove of garlic (I like two!)
  • 1 fresh anchovy fillet (or tinned as most of us will do!)
  • 1 tsp of capers
  • 4 tbsp of extra virgin oil, avocado, Udos or walnut oil
  • 1 tbsp of sherry vinegar (maybe use another vinegar)
  • Squeeze of lemon and season with pepper to taste.

Finely chop all the ingredients, add the oil, vinegar and lemon juice and leave to marinade for at least 1 hour.  Keeps for 4-5 days.


Big love, small tummies!

Jill – The Fat Controller


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