Salsa verde

Salsa verde


  • 1 cup basil leaves
  • 1 cup flat-leaf parsley leaves
  • 3 garlic cloves, chopped
  • 2 teaspoons capers, drained
  • 1/3 cup extra-virgin olive oil
  • juice of 1 lemon
  • sea salt


  1. Place basil, parsley, capers and garlic in a food processor. Process until finely chopped.
  2. Add oil and lemon juice to herb mixture. Process until well combined.
  3. Season with sea salt and pepper. Allow to stand for 10 minutes.

Note:  This is great as a pasta sauce, or as a flavour booster in soups.

1 Comment

  1. Pingback: Jalapeño chicken soup with lime | milk & honey

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