A deliciously fresh take on a salsa verde that can be used with pasta, vegetable dishes and as a marinate for the barbecue; the perfect summer accompaniment!
- 1 clove garlic
- 4 sprigs Coriander
- 4 sprigs French Parsley
- 4 sprigs Dill
- Zest of half a lemon
- 4 walnuts (optional)
- Roughly chop the herbs.
- Peel the garlic, removing the germ if using mature garlic and put in a garlic press or finely chop.
- Crush the walnuts.
- Put all the ingredients into a blender with the olive oil and lemon juice.
- Process until the ingredients are reduced to a smooth paste.
- Use immediately or store in a clean jar in the fridge for 2 days, if you omit the garlic this can then be stored in the fridge for 7 days.