- 10g flat leaf parsley
- 10g tarragon
- 1/2tbsp wholegrain mustard
- 75ml olive oil
- 1/2 lemon, juice and zest
- 1 clove garlic
- 1/2tsp salt
The perfect alternative to gravy during the summer, salsa verde lends a fresh edge to a traditional roast. You can either enjoy it with a hot roast or with cold cuts, boiled new potatoes and a fresh salad in the garden.
- Place all of the ingredients into a food processor and blitz to combine. Scrape down the bowl and blitz again. Check for seasoning.
- Spoon into a serving bowl and serve with your favourite roast meats.
Interchange the herbs you use in this recipe, soft herbs work best and add a pinch of chilli flakes for a twist.
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