Salsa Verde

Yield: 1/2 cup

1/2 cup flat leaf parsley

1/2 cup cilantro

1/2 cup dill

1/4 cup basil

2 tbsp capers

1 tbsp lemon juice

1 clove garlic, minced

1/2 cup olive oil

salt, to taste, if needed

1. Put all the ingredients, except the salt, into a blender and blend till smooth.

2. Taste and add salt if necessary (probably not needed).


https://autoimmunewellness.com/roasted-vegetables-with-a-salsa-verde/