Salsa Verde Recipe
Ingredients
| 1 handful flat-leaf parsley leaves | ||
| Basil leaves | 6 | |
| 1 pickled cucumber, roughly chopped | ||
| 1 1/2 garlic cloves, roughly chopped | ||
| Capers | 1 Tablespoon, drained, rinsed | |
| 2 tinned anchovy fillets, drained and rinsed | ||
| Red wine vinegar | 1/2 Tablespoon | |
| Lemon juice | 1/2 Tablespoon | |
| Extra virgin olive oil | 3 Tablespoon | |
| Dijon Mustard | 1/2 Tablespoon | |
| Ground black pepper | 1 Pinch | |
Directions
Coarsely chop together the herbs, cucumber, garlic, capers and anchovies or pulse in a food processor. (You get a better result if you hand-chop this salsa.)
Transfer the mixture to a non-reactive bowl and slowly add the remaining ingredients whilst whisking.
Transfer the mixture to a non-reactive bowl and slowly add the remaining ingredients whilst whisking.
Chef
