>Nutrition

Salsa verde

ao / 17 January 2014

Ingredients

1½-2 cloves garlic, peeled
1 small handful capers
6 anchovy fillets
2 large handfuls flat-leaf parsley, leaves picked
1 bunch fresh basil, leaves picked
1 handful fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
sea salt
freshly ground black pepper

Preparation Method

Finely chop the garlic,capers,gherkins,anchovies and herbs and put them into a bowl.
Add the mustard and vinegare, then slowly stir in the olive oil until you achieve the right consistancy. Add salt and pepper and a little more vinegar to taste.


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