Salsa Verde

Salsa Verde is the perfect summer sauce. It’s bursting with flavour and it goes with just about everything: chicken, fish and any vegetable. Some people insist that you have to make this by hand; others insist that it should be done in a mortar and pestle. I just throw everything into a food processor and it works beautifully. Store your Salsa Verde in the fridge, where it will keep for several days in an airtight container.

Prep Time: 10 mins

Serves: Makes a small bowl

Ingredients:

• 10 brazil nuts (pine nuts and cashew nuts also work well)
• 4 garlic cloves, crushed
• 1 tbsp capers
• a handful of mint leaves
• a handful of parsley
• a handful of basil leaves
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 3 tsp Dijon mustard
• salt and pepper, to taste

Method:

1. Place the brazil nuts in a bowl of warm water to soften for about 10 minutes. Drain the brazil nuts and place them in a food processor along with the remaining ingredients.
2. Blitz for about 30 seconds, until the salsa verde is smooth.