Salsa Verde
12 ingredients
5 steps
Ingredients
- 2 ounces flat leaf parsley
- 1 ounce mint
- 1 ounce basil
- 4 small dill pickles
- 2 tablespoons green olives, chopped
- 1 tablespoon capers packed in salt, rinsed
- 3 anchovies packed in oil, drained (optional)
- 1 garlic clove
- 1 tablespoon white wine vinegar
- 23 cup olive oil
- fresh ground pepper
- 1 pinch sugar
Directions
-
1Strip the leaves from the herbs and put in a food processor with all the other ingredients, apart from the pepper and sugar.
-
2Blitz to a coarse sauce - don't make it too smooth.
-
3Alternatively, chop the dry ingredients by hand before mixing with the oil and vinegar, to give a lovely, chunky texture.
-
4Season with pepper and sugar (you shouldn't need salt because of the olives, anchovies and capers).
-
5Use immediately.
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