Rocket and Citrus Salsa Verde
Photography Becky Nunes.
Goes with: most grilled meats, fish and seafood, or makes a delicious spread on grilled bread.
INGREDIENTS
50 grams rocket, stalks and leaves
1/4 cup flat-leaf parsley
1 hard boiled egg, peeled
1/4 cup fresh white breadcrumbs
2 tablespoons capers
2 cloves garlic, crushed
1 teaspoon Dijon mustard
1 teaspoon each finely grated lemon and orange zest
2 tablespoons each orange and lemon juice
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Put the rocket, flat-leaf parsley, egg, breadcrumbs, capers, garlic, mustard, zests and juice in a food processor and blend until coarsely chopped. Pulse in the olive oil to form a rough sauce. Season well. Pour into a jar and add a thin layer of olive oil to cover the top. Seal tightly and refrigerate. Makes about 1 cup
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