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It doesn’t have to be all about the meat; make the main event barbecued veg or fruit and you’ll not only have a healthier barbecue but veggie friends will love you for it.


  1. Place all the ingredients for the Salsa Verde into a food processor, except the olive oil or chop everything roughly with a sharp knife for a coarser texture.
  2. Give the mixture a whiz and then gradually add the olive oil until you have a fairly thick smooth texture. You may not need all the oil; it depends on the volume of herbs.
  3. Serve a good spoonful on top of your barbecued meat or fish.