Green Sauce - AKA Parsley Salsa Verde
We simply call this "green sauce" in our house and I make some variation of it throughout the year. In summer I use basil, capers and jalapeno; autumn and spring include watercress from the clean stream nearby, and this winter version has wholegrain mustard for extra punch.
Ingredients
- Large bunch of parsley, about 80-100g
- 1-2 cloves of garlic, peeled and roughly chopped
- 1 tsp wholegrain mustard
- 1 tsp capers
- 2 gherkins, roughly chopped
- 1 tbsp white wine vinegar
- 1 tbsp lemon juice
- About 100ml extra virgin olive oil
Instructions
- Place all the ingredients except olive oil into a food processor and blitz into a rough paste. With the engine going, drizzle in the olive oil until a thick green sauce is achieved. Check the flavour, adding extra lemon juice if needed. Pour into a jar and store in the fridge. Use within 1 week.