Salsa Verde | Good Food

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 overnight
step 3
Before serving stir to prevent separation.