Salsa Verde with Anchovies

Smashed potatoes are a classic dish you never eat without sauces.As Phoebe from @_naturalnourishment explains completely right, sauces we buy from stores often sneak in extra sweeteners, hydrogenated oils and/or flavour enhancers.

To avoid all those unnecessary extras in a sauce, the best idea is to make it yourself.Below you can find the two dips (salsa verde and tahini yoghurt) our lovely blogger created to eat with her potatoes.

Ingredients

Salsa Verde
2 hands full of parsley
2 hands full of coriander
1 hand full of mint
2 cloves garlic
3-4 Fish4Ever Anchovies in Organic Olive Oil
Lemon juice
Salt & pepper
Avocado oil
1 hand full of pumpkin seeds

Tahini Yoghurt
1 tbsp runny tahini
3 tbsp almond yoghurt (or other yoghurt of your choice)
1 tbsp lemon juice
Pinch of cumin

Instructions

1. For the Salsa Verde, blend everything except the pumpkin seeds together until smooth.

2. Pulse in the pumpkin seeds at the very end.

3. For the Tahini Yoghurt, mix all ingredients well until smooth.

Use the sauces within 3 days.You can also freeze the salsa verde if you can’t finish it within that time.Convince yourself of the great taste of homemade sauces, they are delicious and easy to mix together!

Products In This Recipes

Anchovy Fillets in olive oil

Anchovy Fillets in olive oil

£5.25
Hugh Fearnley Whittingstall’s favourite anchovy.  Salted for 6 months in hand harvested Trapani sea salt and packed individually into jars with a local organic olive oil.    Fished in the warm waters of the Southern Mediterranean south of Sicily and Calabria by local boats, processed in a small factory by hand, left to mature in large vats filled with sea salt and then packed 6 to 8 months later in a local green and fruityextra virgin organic olive oil. (95g)
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