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Salsa verde

Name: Salsa verde
Yield: 8
Ingredients: 10g mint leaves picked and roughly chopped; 25g parsley roughly chopped; 25g basil roughly chopped; 2 tbsp capers drained; 2 tbsp red wine vinegar; 1 garlic clove roughly chopped; 1 tsp Dijon mustard; 150ml olive oil

Spend time at the weekend making this salsa verde to use as a base for two filling family meals later in the week. It's a great way to get ahead

Ingredients

8 serv.

10g mint leaves picked and roughly chopped
25g parsley roughly chopped
25g basil roughly chopped
2 tbsp capers drained
2 tbsp red wine vinegar
1 garlic clove roughly chopped
1 tsp Dijon mustard
150ml olive oil

Instructions

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1 Combine the mint, parsley, basil, capers, red wine vinegar, garlic clove, Dijon mustard and olive oil in a food processor. Blitz until finely chopped. Season, then transfer to an airtight container. Will keep chilled for up to four days, or spoon into an ice cube tray and freeze for up to three months. Use this to make our chickpea & spinach gratin with salsa verde and creamy bean & kale pasta.

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