4 ways with salsa verde
A recipe for a delicious salsa verde packed with fresh herbs, capers and anchovies.
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Ingredients
- 2 cups loosely packed Italian flat leaf parsley
- 1 cup loosely packed basil leaves
- 1 cup loosely packed mint leaves
- 8 - 10 anchovy fillets in oil
- 2 T capers about 30- 40g drained weight
- 100 - 125 ml olive oil
Instructions
- Process the herbs, anchovies and capers in a food processor until fairly finely chopped up, add the olive oil, until you have the desired consistency. Add more or less depending on how loose you want to make it.
- The sauce can be stored in the fridge up to 2- 3 weeks