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