SALSA VERDE
Ingredients
15g Parsley leaves
20g Basil leaves
30g Black olives, pitted
10g garlic, crushed.
90ml Extra Virgin olive oil
7.5ml Dijon Mustard
15ml Red wine vinegar
Salt & pepper to taste.
Serves: Makes 150g approx.
Source: Maison Hector
Method
Wash and thoroughly dry the herb leaves.
Place all ingredients in a blender and let run to a smooth paste, scraping down the sides if required.
Leave to stand for an hour or so before using to allow the flavours to mellow.
The Salsa will keep in the fridge for approximately one week, but its so useful that the tasty mix will be used up quickly.
