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  • ½ cup (about 50g) each parsley and mint
  • 1 bunch chives, roughly chopped
  • 2 cloves garlic, peeled
  • 1 red chilli (optional)
  • 1 tbs seeded mustard
  • 2 tbs capers, lightly drained
  • 50ml lemon juice
  • 50ml extra light olive oil
  • Freshly ground salt and black pepper


  1. Place the herbs, garlic, chilli, mustard, capers and lemon juice into the blender jug. Cover and pulse on speed 2 (Chop) for about 20 seconds, or until the herbs are finely chopped.
  2. Add oil and season well with salt and pepper. Pulse again for 5 seconds to combine. If time allows refrigerate until serving.
  3. Serve with char grilled chicken, prawns, pan fried fish or simply drizzled over hot pasta.


  • Always wash and pat dry herbs before placing in the blender.
  • Salsa verde keeps for 3 days refrigerated.