Salsa verde
- Ailsa Burt
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Serves 8
Easy
A star rating of 4 out of 5.4 ratingsRate
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Spend time at the weekend making this salsa verde to use as a base for two filling family meals later in the week. It's a great way to get ahead
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Ingredients
Units:
MetricUS
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10g mint
leaves picked and roughly chopped
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25g parsley
roughly chopped
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25g basil
roughly chopped
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2 tbsp capers
drained
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2 tbsp red wine vinegar
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1 garlic clove
roughly chopped
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1 tsp Dijon mustard
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150ml olive oil
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Method
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step 1
Combine the mint, parsley, basil, capers, red wine vinegar, garlic clove, Dijon mustard and olive oil in a food processor. Blitz until finely chopped. Season, then transfer to an airtight container. Will keep chilled for up to four days, or spoon into an ice cube tray and freeze for up to three months. Use this to make our chickpea & spinach gratin with salsa verde and creamy bean & kale pasta.
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A star rating of 4 out of 5.4 ratings
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