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Recipes Sides:

Salsa Verde

Jamie Schmones
Poppy’s Salsa Verde


1 bunch parsley

1 bunch mint

1 bunch basil

1 clove garlic grated

juice of 1 lemon

2 tablespoons capers

2 anchovy fillets

1 cup extra virgin olive oil

2 tsp black pepper

salt to taste

The Prep

Pulse in food processor till well chopped and mixed. But not completely pureed. Salt to taste (but the capers and anchovy’s will bring a lot of saltiness to the sauce). Makes approximately 3 cups and keeps for up to 2 weeks in the fridge.

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