Recipe: Michael Van de Elzen’s Salsa Verde

This sauce is simple yet addicting, perfect for summertime. 

Recipe: Michael Van de Elzen


½ cup basil leaves, chopped
½ cup Italian parsley, chopped
2 tbsp baby capers, drained and chopped
1 clove garlic, crushed
zest and juice of 1 lemon
2 tbsp finely grated Parmesan
4 tbsp avocado oil
sea salt
freshly ground black pepper


Place basil, parsley, capers, garlic, and lemon zest in a bowl. Add enough avocado oil to make the mixture wet. Add the Parmesan and remaining avocado oil. Add the lemon juice, and salt and pepper to taste. Store in a jar in the fridge until ready to use.

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NZ Lifestyle Block This article first appeared in NZ Lifestyle Block Magazine.
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