Rocket Salsa Verde

, from Issue #45. August, 2015
Photography by Aaron McLean.
Rocket Salsa Verde


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


Place all the ingredients in a food processor and process until combined. Season well.