Recipe home
Salsa verde
Ingredients
large bunch flat-leaf parsley, leaves only
20g pack mint, leaves only
20g pack basil, leaves only
4 baby gherkins
1tbsp capers, rinsed
3-4 anchovy fillets in oil
1 clove garlic, chopped
1tbsp white or red wine vinegar
150ml/5fl oz olive oil
pinch sugar (optional)
Bring a taste of the Med to the table
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Method
1 In a food processor, add herbs and whizz, then add remaining ingredients, except vinegar and olive oil, and whizz again.
2 Next, drizzle in vinegar and ½ oil and whizz till smooth, then add remaining oil till you have required consistency. Taste and season with a pinch of sea salt and some freshly ground black pepper, plus a pinch of sugar if it's too sharp for you.
Comments
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