Dijon Salsa Verde

By Michael Van de Elzen

Dijon Salsa Verde
This delicious tangy sauce is a great accompaniment to steak, chicken or arancini balls.

 Makes 1 cup

½ cup basil leaves, chopped

½ cup Italian parsley, chopped

2 tbsp baby capers, drained and chopped

1 clove garlic, crushed

zest and juice of 1 lemon

2 tbsp olive oil

2 tbsp finely grated parmesan

2 tbsp avocado oil

1 tbsp Dijon mustard

sea salt

freshly ground black pepper

Place basil, parsley, capers, garlic and lemon zest in a bowl. Add enough olive oil to make the mixture wet. Add parmesan, remaining olive oil, avocado oil and mustard. Add lemon juice and salt and pepper to taste. Store in a jar in the fridge until ready to use.

 

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