Salsa Verde
Zesty, herby and full of punch – this Italian salsa verde is my go-to sauce for adding flavour to sandwiches, roasted veggies, or plant-based proteins.
Ingredients
- ¾ cup fresh parsley leaves chopped
- 1 clove garlic minced
- 2 tablespoon gherkins roughly chopped
- 1 tablespoon capers rinsed and chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon white or red wine vinegar whatever you have
- ¼ cup extra virgin olive oil
- 1 small lemon juiced and zested
- red pepper flakes optional
- sea salt and black pepper to taste
Instructions
Blitz:
- Add all ingredients to a high powdered blender and blend. Add a little extra olive oil if you want it thinner. Season to taste.
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