Salsa Verde (also known as Chimichurri)

Ingredients:

2 tsp capers

½ cup of fresh parsley, roughly chopped

½ cup of fresh basil leaves, roughly chopped

½ cup fresh mint leaves

Finely grated zest of 1 lemon

4 tbsp white balsamic vinegar OR 3 tbsp fresh lemon juice

1 cup olive oil

1 tbsp Dijon mustard

Salt and freshly ground pepper – to taste

2 anchovy fillets (optional) OR 1 bird’s eye chilli (optional)

 

Method: 

Place all of the ingredients in a blender and mix on low speed until the desired texture.  Adjust seasoning as required.  Store in a glass jar in the refrigerator for up to 1 week.  Delicious served as a dip, as a sauce or dressing, with fish or chicken.