Sunday, 21 December 2008

Caper Relish

2 cups (packed) assorted herbs
   (such as Parsley, basil,
   mint, cilantro, chives)
1 clove garlic, smashed
3 scallions, white and green
   parts thinly sliced
zest of 1 lemon
1 tablespoon lemon juice
2 teaspoons fish sauce
1/3 cup capers, drained
1/4 cup Extra Virgin Olive oil
Salt and pepper
1/3 cup finely grated parmesan


  • In the bowl of a food processor combine the herbs, garlic and scallions. 
  • Pulse until finely chopped. 
  • Add the lemon zest and juice, fish sauce, capers, olive oil, pinch of salt and pepper, and Parmesan then pulse to combine. 
  • Scrape down the sides of the bowl then pulse a few more times for good measure. 
  • Taste and adjust seasoning to your liking. It should taste quite strong and pungent