Salsa Verde

Donna Hay

Makes 1 cup

Ingredients

2 cups flat-leaf parsley leaves

2 cups mint leaves

2 tablespoons baby capers, rinsed and drained

2 teaspoons Dijon mustard

1 teaspoon finely grated lemon rind

2 tablespoons lemon juice

1/2 cup (125ml) extra virgin olive oil

Sea salt and cracked black pepper

Place the parsley, mint, capers, mustard, lemon rind, lemon juice, oil, salt and pepper in a small food processor. Process into a coarse paste.