From our family kitchen
Coconut oil salsa verde
Published
Salsa verde is a delicious, punchy sauce made with herbs that tastes divine with meats or fish, especially on the barbecue. However, anything goes, and I also like to serve this with roasted vegetables, roasted chicken and grilled halloumi. It can be a great way of using up any green herbs you have left lurking in the back of the fridge.
Makes 4 servings
Ingredients
- 30g parsley leaves
- 30g coriander leaves
- 1 tsp capers
- 1 shallot, chopped
- 10g dill
- 3 anchovy fillets in oil
- Juice of ½ lemon
- 4 tbsp Lucy Bee coconut oil
- Himalayan salt and ground black pepper
Method
Put all the ingredients in a food processor, with salt and pepper to taste, and blitz to a smooth paste. Store in a recycled Lucy Bee jar.
From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.
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The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story