Salsa Verde with Anchovies

Smashed potatoes are a classic dish you never eat without sauces.
As Phoebe from @_naturalnourishment explains completely right, sauces we buy from stores often sneak in extra sweeteners, hydrogenated oils and/or flavour enhancers.
For more information about this topic visit Phoebe’s profile.

To avoid all those unnecessary extras in a sauce, the best idea is to make it yourself.
Below you can find the two dips (salsa verde and tahini yoghurt) our lovely blogger created to eat with her potatoes.

SALSA VERDE:

Blend everything except the pumpkin seeds together until smooth. Pulse in the seeds at the very end.

TAHINI YOGHURT:

  • 1 tbsp runny tahini
  • 3 tbsp almond yoghurt (or other yoghurt of your choice)
  • 1 tbsp lemon juice
  • Pinch of cumin

Mix all ingredients well until smooth.

Use the sauces within 3 days.
You can also freeze the salsa verde if you can’t finish it within that time.

Convince yourself of the great taste of homemade sauces, they are delicious and easy to mix together!

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