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Salsa Verde

By Donna Hay

5.0

(2)

Recipe information

  • Yield

    Makes 1 cup

Ingredients

2 cups flat-leaf parsley leaves
2 cups mint leaves
2 tablespoons baby capers, rinsed and drained
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
1/2 cup (125ml) extra virgin olive oil
Sea salt and cracked black pepper

Preparation

  1. Place the parsley, mint, capers, mustard, lemon rind, lemon juice, oil, salt and pepper in a small food processor. Process into a coarse paste.

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From Basics to Brilliance © 2017 by Donna Hay. Reprinted with permission from HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon.
TagsSalsaCondimentParsleyHerbs & SpicesMintLemonCitrusFruitDinnerDairy FreeNut FreeGluten FreeRawVeganVegetarianQuickEasyNo-CookFood ProcessorSuper BowlCookbooksHarper Collins
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