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Salsa verde

Rachel Allen from Rachel's Favourite Food...
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

Salsa verde

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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Serves: 125ml

Prep: 10 min

Ingredients
1 handful flat-leaf parsley sprigs
1 small lemon, grated rind and juice
2 garlic cloves, crushed
1 tbsp capers, rinsed
60ml Olive oil
0.5 tsp coarsely ground black pepper