Description
Zingy and vibrant salsa verde made with fresh herbs (no anchovies) – perfect with chicken, pork and fish!
Ingredients
Units
Scale
- 25 g parsley
- 20 g basil
- 1 clove of garlic
- 2 teaspoons of capers, soaked and drained
- 1 tablespoon extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper
Instructions
- Put the capers in a bowl of cold water and soak for 10 minutes. Drain thoroughly.
- Put basil, parsley, garlic, lemon juice and capers in the food processor. With the machine running, add olive oil until blended to a rough pesto consistency.
Notes
- This makes 6 servings of the right size to put a good dollop on a piece of meat or fish.
- Prep Time: 5 minutes