Salsa, pesto, olive tapenade – these concentrated full of flavor pastes are great for adding rich flavor to dishes! This Salsa Verde is packed with nutrients too, and so very easy to make. Preferably it is made with mortar and pestle, but the mini food processor makes it a breeze!
Adding a spoonful on top or stirred in when serving noodle and grain dishes, soups or mixed with equal amounts cream or yogurt and used as a dressing.
SALSA VERDE Recipe, makes approx. 1/2 Cup, stores in fridge for 5 days
I N G R E D I E N T S :
- 1 cup Parsley, chopped, some mint can be added too or Cilantro
- 1 Clove Garlic
- 1 tablespoon Capers
- 1/4 cup Olive Olive, always cold-pressed and organic!
- Zest of 1 Lemon
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
1. First process Garlic, Capers and Salt and Pepper to finely chopped
2. Add Parsley and Lemon Zest. Scrape down the sides with a narrow rubber spatula – pulse a few times.
3. Adjust for Pepper; Salt should be adequate.
Store in airtight container in fridge.
