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Nettle salsa verde
Serves 6 Sauces and accompaniments
Ingredients
- 250g nettles, leaves picked and washed
- 25g capers
- 1 gherkin (around 20g in size)
- ½tsp chardonnay vinegar
- ½tsp salt
- good pinch of black pepper
- 100–200ml extra virgin olive oil
Method
Place all the ingredients, but only 50ml of the oil, into a blender and pulse until smooth. Adjust the consistency by adding more oil and a splash of water and check for seasoning. Make at the last minute, as it may turn a khaki colour if left for too long. Serve with pan-fried sea bass.
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