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Salsa verde
- 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
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Ingredients
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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