Salsa Verde

Stage 1
2 handfulls Flat leaf parsley
1 handful Basil leaves
1 handful Mint Leaves
2 cloves Garlic peeled and crushed
1 tablespoon Capers, finely chopped
1 tablespoon gherkins, finely chopped
6 anchovy fillets finely chopped
1 tablespoon Dijon mustard
2 tabelspoons Red wine vinegar
120 ml Extra virgin olive oil
Freshly ground white pepper

Stage 2

Chop the herbs finely
Mix the herbs, garlic, capers, gherkins and anchovies in a bowl
Add the mustard and vinegar and mix well
Slowly stir in the oil
Season with pepper (you may need some salt but the anchovies provide this.. If you do, add a small amount)
Cover in the fridge and this will last for 5 days, bringing a darker colour each day

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