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