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Salsa verde
Serves 8
Easy
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
Skip to ingredients
- 10g mintleaves picked and roughly chopped
- 25g parsleyroughly chopped
- 25g basilroughly chopped
- 2 tbsp capersdrained
- 2 tbsp red wine vinegar
- 1 garlic cloveroughly chopped
- 1 tsp Dijon mustard
- 150ml olive oil
Method
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.
