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Salsa Verde

2 cloves of garlic, peeled
2 Tbsp of capers
1 C chopped pickles
1/2 C flat-leaf parsley, leaves picked
1/2 C fresh basil, leaves picked
1/2 C fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 C olive oil
sea salt and freshly ground black pepper

Finely chop the garlic, capers, pickles, and herbs in the Robot Coupe.

Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency.

Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

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