Rocket Salsa Verde
Photography by Aaron McLean.
INGREDIENTS
1 cup rocket
¼ cup each flat-leaf parsley and mint
1 tablespoon capers
1 teaspoon Dijon mustard
1 clove garlic, crushed
2 tablespoons lemon juice
1/3 cup olive oil
sea salt and freshly ground pepper
METHOD
Place all the ingredients in a food processor and process until combined. Season well.
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