Salsa Verde

I’m often asked for quick recipes such as this salsa verde, and end up sending friends voice notes on how to make things, so I thought it a good idea to get something down in writing! For a recipe like this, you can easily swap in any green herbs you have or even green leafy veg such as kale/spinach/watercress also work fine if herbs aren’t readily available.

25g coriander, stalks and all

25g mint, leaves picked and stalks discarded

25g basil, stalks and all

1tbsp capers, drained

1 garlic clove, crushed

1tsp Dijon mustard

Juice 1⁄2 lemon

1tbsp red wine vinegar

5tbsp olive oil (or use 3tbsp oil and 2tbsp water (plus the extra water in the recipe))

1. Put all the ingredients plus 2tbsp water in a food processor and pulse to a chunky consistency. Or, finely chop the herbs and capers by hand, mix in a small bowl with the garlic, mustard, lemon juice and vinegar, then gradually whisk in oil, followed by 2tbsp water.

2. Season and set aside.