Salsa Verde appeared on the estancia and we never looked back, it has a base of parsley, oil and garlic similar to chimichurri but it has been developed to have lemon juice, honey and mustard which adds a different dimension to the sauce making it different from chimichurri and perfect for both meat and fish or simply drizzled over tomatoes and avocado as a dressing.

2 garlic cloves

1 bunch of fresh basil

2 bunches of parsley

1 bunch of oregano

2 tsp of Dijon mustard

3 tsp of honey

Lemon juice

Olive oil

Salt and Pepper

Place all the ingredients in a mixer and pulse until desired consistency (we like to keep it from becoming too thin and so we can serve it with a spoon) , add more olive oil, lemon juice and mustard to taste.

The salsa verde will last in the fridge for up to week in a sealed jar, but is always best fresh. You can use any green leafy herbs you like – we often look in the vegetable patch to see what is in abundance and needs to be eaten. This includes could include chives and thyme.