A very versatile zesty herb dressing with a kick! Served with char grilled meats, seafood or steamed potatoes for a potato salad with a difference. Makes 300ml
½ cup (about 50g) each parsley and mint
1 bunch chives, roughly chopped
2 cloves garlic, peeled
1 red chilli (optional)
1 tbs seeded mustard
2 tbs capers, lightly drained
50ml lemon juice
50ml extra light olive oil
Freshly ground salt and black pepper
Place the herbs, garlic, chilli, mustard, capers and lemon juice into the blender jug. Cover and pulse on speed 2 (Chop) for about 20 seconds, or until the herbs are finely chopped.
Add oil and season well with salt and pepper. Pulse again for 5 seconds to combine. If time allows refrigerate until serving.
Serve with char grilled chicken, prawns, pan fried fish or simply drizzled over hot pasta.
- Always wash and pat dry herbs before placing in the blender.
- Salsa verde keeps for 3 days refrigerated.