salsa verde butter – add oomph to anything

This salsa verde butter came about by accident when I had leftover salsa verde from another recipe and mushed some with butter to sneak onto a chunk of crusty bread. Now I’m obsessed with it. You can make a log of it, wrap it in parchment and freeze it then just cut a chunk off when you need it for cooking. Use it to dress vegetables, stuff under the skin of a roast chicken or to spread thickly on bread. It will last for a week in the fridge.

We were lucky enough to find wild garlic recently, if you don’t have any, you can use chives instead.

Salsa verde butter

• 30g (1oz) flat leaf parsley, leaves and stalks
• 30g (1oz) basil, chives or wild garlic
• 1 heaped tablespoon capers
• ¼ teaspoon fine grain sea salt
• 1 heaped teaspoon Dijon mustard
• ½ teaspoon honey
• 1-2 teaspoons white wine vinegar

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