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Prep time:
10 mins
Cook time:
Serves:
125ml

Tart with capers and sweet with parsley and olive oil, Rachel Allen's salsa is as good with crisp bread as it is with fish

Ingredients

  • 1 handful sprigs flat leaf Parsley
  • 1 small Lemon, grated rind and juice
  • 2 cloves Garlic, crushed
  • 1 tbsp capers, rinsed
  • 60ml Olive oil
  • 0.5 tsp coarsely ground black pepper
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Method

Put the parsley, lemon zest, garlic,and capers in a food processor and whiz until it's finely chopped. Add the lemon juice and olive oil, adding more oil if you want a softer-textured salsa.


Check the seasoning, it might not need salt as the capers can be quite salty.  This salsa keep well for about a week  when stored in the fridge. Try serving it with panfried fish, pasta or a grilled lamb chop.



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