during my pregnancy with Cedar, our lovely midwife recommended this delicious dip/spread as a nourishing supplement to my diet. it has since become a favorite with us all and is used to accompany many dishes. I believe the original can be found in the Stephanie Alexander Cooks companion book.

It has some surprise ingredients….

Salsa Verde

my current version goes a bit like this… all measurements are approximate, let your tastebuds and intuition guide you

simply blend the following ingredients to a smooth paste, starting with the parsley

• three large bunches good looking flat leaf parsley stems removed
• 1 cup almond meal
• 1 clove garlic
• juice of 2 lemons
• tbsn of capers in brine
• anchovies to taste (i use about 40g per batch)
• olive oil to moisten (i have thinned the mixture with a little water on one occasion)

to make a vegan version exclude the anchovies and perhaps add a pinch of salt

i grind my own almond meal for this recipe. If you want to also, chop the parsley seperately and add the almond meal to it with the wet ingredients

it’s worthwhile to make a bigger batch and enjoy it for a few days, cover with olive oil to help preserve it in the fridge…

maybe you know a pregnant lady or a new mama who could benefit from an easy nutritious snack to have on hand..

go on take her some….