Salsa verde

November 2, 2010

I make this (or a variation of depending on herbs I have at home) to serve with eye fillet steak or fish done on the barbeque. You could also stir it through pasta for a quick sauce – add a squeeze of lemon and grate some parmesan on top.

Makes approx 1 cup


2 large handfuls flat leaf parsley,
1 large handful coriander
1 tablespoon capers
1-2 cloves garlic, peeled
1 piece bread (can be stale), torn into small pieces
Olive oil
Salt and pepper

Add all ingredients to a small food processor and blitz (or you could use a handheld blender). Start with a good drizzle of olive oil and add more to get the desired consistency: you want the salsa to hold together enough to put into a bowl and serve, and not be too oily. Season to taste.


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