Serves 4
Ingredients
600g New Potatoes, scrubbed and skins left on
15g Parsley
15g Mint, Lemon Balm or Coriander
15g Capers
30g Gherkins
2 Spring Onions, chopped
1/2 Lemon, zest and juice
1 Small Clove of Garlic
50ml Olive or Rapeseed Oil
Salt and Black Pepper
Method
Boil the potatoes in salted water until tender.
Whilst the potatoes are cooking, blitz the herbs, gherkins, onions, lemon zest and juice, garlic and oil in a food processor until a chunky sauce is formed, similar in consistency to pesto. Add the capers and give it another quick blitz. Season with salt and pepper.
Finally strain the potatoes and mix with the salsa verde.
