- ½ bunch flat leaf parsley;
- 1/3 bunch fresh mint;
- 1 Garlic clove;
- 1 tbsp Dijon mustarde;
- 3 whole anchovies in olive oil;
- 1 tsp sea salt;
- 100 ml EVOO;
- 25 gr Capers;
Preparation:
Chop or grind all ingredients as appropriate (using only the leaves of the herbs) mix and leave to infuse for at least 30 min.
2 comments:
I find that a dash of red wine vinegar is also very good.
forgot to mention, cornichons work very well in here too!! even some green olives if you're feeling special.
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