Salsa verde

This green sauce is perfect with grilled or roast vegetables, or some chicken, salmon, or steak. 

1 large bunch of fresh herbs, such as a mix of parsley, mint, basil, coriander, chives (about a cup)
1 clove of garlic
1/4 cup olive oil
Salt and pepper to taste
Juice of 1/2 a lemon or 1 teaspoon red wine vinegar
1/2 teaspoon of French mustard (such as Dijon)
1 teaspoon of capers (optional)
1/2 green chilli (optional)

Chop the herbs, discarding the stalks. Peel and mince the garlic. Chop the capers and chilli if using. Mix all the ingredients together. Add more or less oil to suit the consistency you want. Adjust seasoning to your taste.


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