Salsa Verde

August 3rd, 2011 § 0 comments § permalink

Makes 1 cup


3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 teaspoons wholegrain mustard
½ cup extra virgin olive oil


In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

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