Salsa Verde

This is a great thing to make when you have bought way more herbs than you need. It keeps well in a jar for a few weeks and is a great accompaniment for fish, chicken, veges or tossed through a salad. Use whatever herbs you have, mint and parsley work well together and so does coriander and basil. I just happened to have loads of parsley and basil this time.

Flaxseed oil is rich in omega fatty acids and is thought to help reduce the risk of cancer, aid in the growth of healthy hair and nails, promote healthy skin, reduce menopause symptoms and play a role in burning body fat. You can use olive oil if you don’t have flaxseed.

Bunch basil- ends trimmed but stalks can be used
Bunch parsley- ends trimmed but use the stalks
Juice 1 lemon
1 clove garlic
1 long red chilli- including seeds
1/4 flaxseed oil
2 tsp capers
1/4 cup green tea (if extra liquid is needed)

Whizz it all in the food processor, not the green tea yet, until it has a similar consistency to pesto but a bit runnier. If it is too dry you can add some of the green tea now and give it another blitz



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