Catherine Brown

Green Herb Relish

Preparation info
  • Yield:

    1-2

    pots
    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

This lively relish (packed with vitamins) goes with almost anything, from cold meats to cooked vegetables or hard boiled eggs. It can also be thinned down with olive oil and used to dress a salad.

Cook’s Tip: If using a food processor to blend, it’s important to leave some texture and avoid puréeing to a pulp.

Ingredients

  • 125 g (4 oz) flat leafed parsley
  • 125 g (4

Method

Making

Wash and chop the parsley, kail and mint very finely. Add capers and garlic and put into a bowl with olive oil. Mix well and season. Or put everything into a food processor and blend until finely chopped. Serve with all meats, roasted, boiled or cold as well as vegetables and fish. Store in a jar in the fridge. It will keep for about two weeks.