Mint and Parsley Salsa Verde





  • 2 handfuls flat leaf parsley
  • 1 handful fresh mint
  • 2 tbsp capers, drained
  • 1 garlic clove, crushed
  • 1/2 tsp chilli flakes - optional
  • 1 tbsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 160ml extra virgin olive oil
  • Salt and pepper


Montford Estate 2019 Hawke’s Bay ‘Manny


Mint and beef are a next level flavour combo.  This simple salsa is easy to make, tastes like heaven and will keep in the fridge for a couple of days.

Wash and dry your herbs.

A great hack, to get all the water out of fresh herbs or lettuce leaves without a crisper.

Place in a tea towel, secure the edges and just swing around (outside is preferable) until all the water has stopped spraying out.

Now pull all the leaves from the stems – you can use the stems for flavour when boiling potatoes, or for stock.

Chop the herbs with a knife or pop in a food processor and pulse until coarsely chopped. Scrape into a bowl, chop the capers and add.

Add the garlic, mustard, vinegar, chilli and half the oil. Mix well. Now add the remaining oil. Taste and season.


Drizzled over beef/tofu kebabs or grilled lamb, salmon or on the side with roasted veggies.