Easy
15mins
3-4
Vegan
Rated 5.0 stars by 1 users
15 minutes
1 bunch parsley, stalks removed
3 cloves garlic, peeled
Juice of 1 lemon
1 tbsp Gewürzhaus Himalayan Pink Salt
½ avocado
¼ cup extra virgin olive oil
⅛ cup apple cider vinegar
Place all ingredients into a food processor and blitz until well combined.
Season to taste.
This Creamy Salsa Verde is perfect as an accompaniment to Slow Cooked Greek Lamb Shoulder.
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