Makes 1 cup
1 cup loosely packed herbs ( Parsley, Chervil, Basil and Mint)
1 clove Garlic
1 Tbsp Capers
5 Tbsp Oil
1 Tbsp Dijon Mustard
Salt and freshly ground black pepper
Squeeze of lemon juice
Place the herbs, garlic, capers and gherkins in a food processor with 2 tablespoons of the oil and blend to combine until finely chopped.
With the food processor on a low speed, drizzle in the rest of the oil and lastly add the dijon mustard, blending until well combined.
Season with salt and pepper and a squeeze of lemon juice.
This salsa verde keeps for up to a week in an airtight container in the fridge.
Mix and match any fresh herbs to see what you prefer. Take care with strong flavoured herbs as to not overpower the sauce.
Woody herbs that need cooking such as Sage and Rosemary are not suitable for this recipe.
Recipe courtesy of Bluebell's Cakery: Cupcakes, Slices and Other Baked Treats cook book.