MAKE A VI­BRANT SALSA VERDE

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

Place 30g flat-leaf pars­ley in a food pro­ces­sor with 10g each basil and mint leaves, 2 small pick­led gherkins, 1tbsp green olives, 1tsp salted ca­pers, 1 clove gar­lic, 2tsp white wine vine­gar and 75ml ex­tra-vir­gin olive oil and blend un­til fine.

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