This fresh, zingy salsa verde goes perfectly with just about everything. I especially enjoy it with some crispy skinned salmon. It’s so simple to make, just chuck everything in a blender or food processor and it’s ready in seconds. So easy and so delicious. It’s a good way to get some extra greens in your meals too. I like to make two jars and give one away to a friend as a present, or just keep both yourself as they will last in the fridge for about two weeks thanks to the preserving nature of the lemon, apple cider vinegar and salt.
Makes 2 jars
2 small bunches (80g) coriander
3 small bunches (200g) parsley
1 medium bunch (45g) basil
1 tbsp apple cider vinegar
½ cup (90ml) extra virgin olive oil
3 cloves garlic
1 tbsp capers, drained
3 (45g) pickles/cornichons, drained
2 tbsp lemon juice (about half a lemon)
1 pinch salt
1 pinch cracked pepper
Place everything into a food processor and blend until the desired consistency. You may need to scrape down the sides of the food processor a couple of times and blend again.
It will keep in the fridge in a jar for up to 2 weeks.