Rocket Salsa Verde

, from Issue #45. August, 2015
Photography by Aaron McLean.
    Rocket Salsa Verde

    INGREDIENTS

    1 cup rocket
    ¼ cup each flat-leaf parsley and mint
    1 tablespoon capers
    1 teaspoon Dijon mustard
    1 clove garlic, crushed
    2 tablespoons lemon juice
    1/3 cup olive oil
    sea salt and freshly ground pepper

    METHOD

    Place all the ingredients in a food processor and process until combined. Season well. 

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