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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

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