Full of flavour this green salsa verde has a tangy, zesty taste. A great side to have with your slow-cooked pork shoulder and ricotta cavatelli. Dish created by Gideon Landman at Baduzzi.
Using a mortar and pestle, rub the garlic and salt together. Add half of the oil, then start adding the parsley till everything is incorporated. Add the rest of the oil as needed. Season with vinegar.
Serve as a side to Slow-cooked Pork Shoulder recipe here.
½ clove garlic, chopped
Pinch of salt
80ml olive oil
60g curly or Italian parsley, picked
30ml chardonnay vinegar