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    Salsa verde recipe

    This classic condiment by Peter Kuruvita is great with anything, especially barbecued meat

    Makes: 2 cups


    1/2 bunch rocket (arugula) leaves
    1/2 bunch Thai coriander (pointed cilantro), roots trimmed
    1/4 bunch peppermint, leaves picked
    1/2 cup basil leaves
    1/2 cup fl at-leaf (Italian) parsley leaves
    2 tablespoons capers in brine
    2 sprigs thyme leaves picked
    3 garlic cloves
    1 long green chilli
    100 ml (3 1/2 fl oz) olive oil
    1 tablespoon lime juice
    Salt and ground black pepper, to taste


    Place all of the ingredients in a blender and blend until well combined. Transfer to a bowl and set aside until some of the oil separates from the solids.

    Read about Peter’s culinary travels or visit peterkuruvita.com for more inspiration. 

    This salsa is perfect with Peter Kuruvita’s barbecued island beef recipe.

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