Italian Salsa Verde is punchy, vibrant and herbaceous with a delicious depth of flavor from the anchovies. It tastes great on grilled or roasted fish, veggies, or meat. Make extra and try adding a little more oil and lemon juice on day two or three and using it as a salad dressing. 

This recipe is Bio-Alai Friendly and an absolute winner to add punchy flavour and polyphenols to your meals. 

If you don't have parsley, use whatever herbs you have that will go with your meal, like mint, basil and or rocket. This sauce is very forgiving so just use what you have on hand. To go with a steak I use a little less olive oil and lemon juice and use rosemary (or thyme) as the herb. BOOM - it will take your steak to the next level.

When you have finished your therapeutic stage, try adding in 2 to 3 tablespoons of quality capers and 1 tablespoon of their brine to step 2 for an authentic Italian Salsa Verde. 

I'm almost convinced we don't need another sauce in life... however next week is a Green Goddess Sauce that's Bio-Alai friendly, so once I've perfected that recipe, I might think differently. 

Ciao Ciao xx