Salsa Verde (Italian Green Sauce)

This recipe is not about the salmon but what is on top of the salmon. This is also the recipe I used to go with the Fresh Chicken Tacos. I’ve made this a couple of times now and always wonder why I don’t make it often. It is easy and tastes good on just about anything. The great thing about this base recipe is that it can doubled or quadrupled if needed.

I first came across this recipe in Jamie Oliver’s “30 minute meals” cookbook. I love it because no chopping is required. All that needs doing is putting all the ingredients into either a mini food processor (I found my large food processor was too large for the amount I was making) or using a handheld bar mix to blitz it up into all its greeny goodness.

Serves 2

1/2 bunch fresh flat-leaf parsley
1/2 bunch fresh mint
1 clove garlic
1 heaped tsp Dijon mustard
2 tbs red wine vinegar
1 heaped tsp capers
2 cornichons (mini gherkins)
1 tbs olive oil
a grind of salt and a grind of pepper

Pick off the parsley and mint leaves and add this to either a food processor or container if using a bar mix.

Mix.

Serve with any meat or vegetables.

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