- Serves: 125ml
- Prep Time: 10 minutes
- Effort: easy
- 1 handfuls sprigs flat leaf parsley
- 1 small lemon, grated rind and juice
- 2 cloves garlic, crushed
- 1 tbsp capers, rinsed
- 60 ml olive oil
- 0.5 tsp coarsely ground black pepper
Put the parsley, lemon zest, garlic,and capers in a food processor and whiz until it's finely chopped. Add the lemon juice and olive oil, adding more oil if you want a softer-textured salsa.
Check the seasoning, it might not need salt as the capers can be quite salty. This salsa keep well for about a week when stored in the fridge. Try serving it with panfried fish, pasta or a grilled lamb chop.
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