Salsa Verde
- Preparation and cooking time
- Prep:
- Overnight
- Easy
- Serves 6
Skip to ingredients
- 30g Flat-leaf parsley
- 15g Fresh mint leaves
- 3 Tablespoons capers in brine drained and chopped
- 1 Garlic clove crushed
- 1 Teaspoon Dijon mustard
- 1.5 Tablespoons lemon juice
- 120ml Extra Virginia olive oil
Method
step 1
Chop parsley, mint, capers, garlic finely into a paste.step 2
Stir in all the ingredients and leave in fridge overnightstep 3
Before serving stir to prevent separation.