Salsa Verde
2014-08-27Recipe Info
- Servings : 2
- Prep Time : 10m
- Ready In : 10m
Tangy salsa which keeps up to a week and also freezes well.
Ingredients
- 2 bunches flat leaf parsley
- 6 anchovy fillets, drained
- 1 tablespoon(s) lemon juice
- 1/2 teaspoon(s) mustard
- 2 tablespoon(s) capers
- 2 baby gherkins
- 1/2 teaspoon(s) finely chopped garlic
- 120 mL olive oil
Method
Step 1
Put all ingredients except the oil and blend to a good chunky paste. Season and then gradually add oil and stir through by hand. Serve.
Step 2
Delicious with all grilled fish, stirred into pasta to replace pesto, roasted vegetables, asparagus and shellfish.