1 x 25g pack dill, roughly chopped

1 x 25g pack mint, tough stalks removed and roughly chopped

1 x 25g pack flat-leaf parsley, roughly chopped

1 x 25g pack chives, roughly chopped

1½ tbsp wholegrain mustard

2 tbsp capers

2 tbsp toasted pine nuts

1 x 200g tin green olive stuffed with anchovies, drained (85g)

2 lemons, juice only


To make the salsa verde, put the herbs, mustard, capers, pine nuts, olives and the juice of the 1 ½ lemons in a food processor and pulse until roughly chopped.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Salsa verde