Salsa Verde - Cuisine Magazine - From New Zealand to the World

Ingredients

• handful mint, finely chopped
• handful flat-leafed parsley, finely chopped
• 6 sprigs dill
• 1 small garlic clove, finely minced
• 1 bunch spring onions, finely chopped
• 1 green chilli, deseeded, finely chopped
• 1 teaspoon capers, drained, chopped
• 160ml roasted bay leaf oil (see recipe)
• 160ml olive oil
• 30-40ml wine vinegar