Thursday, April 08, 2010

Salsa Verde

  1. ½ bunch flat leaf parsley;
  2. 1/3 bunch fresh mint;
  3. 1 Garlic clove;
  4. 1 tbsp Dijon mustarde;
  5. 3 whole anchovies in olive oil;
  6. 1 tsp sea salt;
  7. 100 ml EVOO;
  8. 25 gr Capers;

Chop or grind all ingredients as appropriate (using only the leaves of the herbs) mix and leave to infuse for at least 30 min.


David Richter said...

I find that a dash of red wine vinegar is also very good.

David Richter said...

forgot to mention, cornichons work very well in here too!! even some green olives if you're feeling special.