30g watercress leaves (removed from the thicker stalks)
10g flat leaf parsley
10g fresh basil
5 – 10g fresh mint
2 teaspoons dijon mustard
1 heaped teaspoon sea salt
2 teaspoons small capers
100ml rapeseed oil (or extra virgin or half and half)
Good squeeze lemon juice
You need a mini chopper for this or the smallest bowl in our food processor. Or you can do it by hand in a big pestle and mortar but you will have to finely chop everything first.
Put all the ingredients except the oil and lemon into your chopper. Add a quarter of the oil and whizz to blend. Add more oil and blitz together until you have a good consistency. Check the seasoning and add lemon juice to taste. Finally add the rest of the oil, depending on how thick you like your salsa verde.
Keeps in the fridge in a jar for just under a week as long as you cover the top with a fine layer of oil.
Serve with baked or pan fried trout or salmon. Wonderful with new potatoes, puy lentils or dunk some sourdough in it.
If serving with beef then some sharp little finely chopped shallot would make a nice addition.