Garden herb salsa verde

A punchy sauce for potatoes, beans, fish or grilled vegetables.

Ingredients

• 1 large bunch, leaves and tender stems Flat-leaf parsley
• a handful of leaves Mint
• 1 clove, finely grated Garlic
• 1 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 4 tbsp, plus to loosen Olive oil
• 1/4 tsp, or to taste Fine salt
• 1/8 tsp Black pepper

Method

1. Wash and dry the parsley and mint thoroughly. Finely chop them together with a sharp knife, or pulse briefly in a food processor so they remain textured.
2. Stir the grated garlic, Dijon mustard, red wine vinegar, olive oil, salt and black pepper together in a bowl.
3. Fold in the chopped herbs. Add a little more oil if needed to make a loose, spoonable sauce.
4. Leave for 10 minutes, then taste and adjust the seasoning or vinegar before serving.

Allotment tip
Use coriander or chives alongside the parsley.