{"id":1290,"date":"2023-09-18T14:10:49","date_gmt":"2023-09-18T13:10:49","guid":{"rendered":"https:\/\/www.notnick.com\/cookbook\/?p=1290"},"modified":"2023-09-18T14:10:49","modified_gmt":"2023-09-18T13:10:49","slug":"salsa-verde","status":"publish","type":"post","link":"https:\/\/www.notnick.com\/cookbook\/salsa-verde\/","title":{"rendered":"Salsa Verde"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">It sounds fantastic &#8211; the name rolls off the tongue &#8211; so exotic. It means green sauce. doh.  Great with red meat oily fish and bbq.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">5 cloves garlic, crushed<br>8 tbl olive oil &#8211; enough to keep it fluid<br>small can anchovies<br>2-3 tbl capers, drained<br>handfuls of basil, mint and flat-leaf parsley<br>1 lemon, juiced<br>1tbl white wine vinegar<br><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Best blitzed in a blender &#8211; but try to keep some texture in the herbs &#8211; so add\/blend the herbs last<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It sounds fantastic &#8211; the name rolls off the tongue &#8211; so exotic. It means green sauce. doh. Great with red meat oily fish and &hellip; <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[221],"tags":[],"class_list":["post-1290","post","type-post","status-publish","format-standard","hentry","category-sauces-dressings-marinades"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"It sounds fantastic - the name rolls off the tongue - so exotic. It means green sauce. doh. 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