Salsa Verde with Capers

This recipe makes quite a lot of salsa verde, but it keeps very well covered in the fridge.

You can change the herbs, try a mix with sorrel, rocket, baby spinach, flat leaf parsley. Use as a dip, for marinating vegetables, as a pasta sauce or as a salad dressing.

Salsa Verde with Capers

Ingredients:

• 2 garlic cloves, peeled
• 2 tbsps capers
• 25g fresh mint, destalked
• 25g fresh basil, destalked
• 1 tsp apple juice concentrate
• 1 tbsp lemon juice
• 100ml extra virgin olive oil

Method

1. Put everything in the food processor in the above order buzzing each time before adding next ingredient.
2. The mix should be a dip consistency, add more olive oil if too thick.
3. Serve cold as a dip, as a salad dressing, with asparagus, mix in with pasta, enliven rice dishes or drizzle over roasted vegetables