Introducing Pod to Plate recipe no. 3 in the pod-to-plate series with masterchef Georgia Barnes.
This recipe is all about delicious Spicy Salsa Verde - the perfect accompaniment to roast veggies, lamb cutlets, or pasta, as we move closer to wintertime.
Most importantly, the soft green herbs required for this recipe can easily be grown from the Pod. Around Autumn/Winter, we recommend growing mint, parsley or coriander. Check out our blog 'How To Revitalise Your Winter Plants' if you're considering mid-season planting.
Without further ado, here's the recipe!
Did you try it? Let us know! Tag us on socials and we'll repost your recipe. Interested in more recipes from the pod-to-plate series? Check out Georgia's fantastic 'Rainbow Chard Recipe' or her 'Roasted Beetroot Salad'.
Also, check out Ms Barnes' site if you want even more good cooking, www.georgiabarnes.com.au