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Salsa Verde

2014-08-27

Recipe 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.

Recipe Type: Tags:
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