Salsa
Verde
Ingredients
2 cloves garlic
1tbsp/15ml Dijon or wholegrain mustard
1tbsp/15ml capers
5tbsp/75ml flat leaf parsley, leaves only
10 fresh basil leaves
15 fresh mint leaves
5floz/150ml olive oil, cold-pressed
salt and freshly ground black pepper
Method
1. Place the garlic, mustard, capers and all the fresh herbs in either
a food processor or a blender with 3tbsp / 45ml of the olive oil and blend
for 30 seconds.
2. When the ingredients have blended together, add the rest of the oil
in a slow, steady stream, keeping the processor/blender running. The finished
salsa will resemble a coarse mayonnaise.
3. Taste and season with salt and freshly ground black pepper.
Cooks
note: Using an electric processor rather than the traditional
pestle and mortar method, the finished salsa becomes light and emulsified.
Always use a high quality cold-pressed olive oil for this type of sauce, you
will really taste the difference!
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