Green Herb and Lemongrass Salsa Verde

Green Herb and Lemongrass Salsa Verde

Salsa verde is best made and eaten the day of serving to retain the freshness of flavour and colour.

Photography by Manja Wachsmuth
From issue #52
To continue reading, login or subscribe to a digital Dish subscription.
Dish Website
Dish Magazine
Dish on iPad

Get unlimited, online recipe access. From just $34.90 for 12 months.

Subscribe