2 green onions, cut into pieces

1 cup (250 ml) parsley

1 cup (250 ml) fresh basil

1/4 cup (60 ml) fresh mint

1/4 cup (60 ml) water, approximately

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) olive oil

1 clove garlic, peeled

1 teaspoon (5 ml) capers

Grated zest of 1 lemon

1/4 teaspoon (1 ml) crushed hot pepper flakes

Salt and pepper

With a mortar or in a food processor, finely chop all the ingredients. Add water, if needed, depending on the desired texture. Season with salt and pepper. Serve as a sauce over fish, grilled poultry, or pasta.

Like a traditional pesto, this salsa will keep for about one week in the refrigerator. It also freezes very well. On contact with air, the surface tends to darken. Add a thin layer of olive oil on the surface to prevent oxidation.

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