Green Sauce

Recipe By:  Chef Demetris Christodoulou

25g of mint leaves
25g of parsley leaves
25g of basil leaves
20g capers, washed
140 ml extra virgin olive oil (Saint George)
1 clove of garlic peeled and crushed
¼ tsp wholegrain mustard
Salt and freshly ground black pepper
In a mixing blender add all ingredients and blend until course puree. Season to taste with salt and freshly ground black pepper.
Use it on freshly baked fish.

    12 Thessaronikis str.
          Ergates Industrial Area
          2643, Nicosia, Cyprus
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