Summer Salsa Verde Recipe
128g Coriander
128g Flat Leaf Parsley
20ml Great British Vermouth
100ml Olive Oil
1 lime, juiced
Blend all the ingredients together until well combined. If it isn’t turning into a sauce, try adding more Great British Vermouth or Olive Oil. Once blended, we like to drizzle our sauce over fresh burrata, serve it with steaks or toss it together with a seafood pasta.
Optional: add avocado for a creamier texture, try including a small garlic clove, pinch of chilli flakes, sprinkling of red onion, adding a handful of spinach or using half an orange or a lemon instead of lime.
