Ingredients
2 bunches of flat leaf parsley
zest and juice of 1-2 lemons
3 cloves of garlic, crushed
2 teaspoons freshly grated horseradish
1 ½ tablespoons salted capers, rinsed
extra-virgin olive oil
salt and freshly ground pepper

Serves 8

Method

1. Put the parsley leaves, lemon zest, garlic, horseradish and capers in a food processor. Process in an on/off method until the mixture is finely chopped.
2. Add the freshly squeezed lemon juice and enough olive oil to make a moist salsa. Season to taste with salt and pepper.