Salsa verde

ao / 17 January 2014


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.

You may also like

>  Business
Newsletter 13/12/23

AJM / 20 December 2023

>  Business
Newsletter 14/12/23

AJM / 20 December 2023

>  Business
Newsletter 15/12/23

AJM / 20 December 2023

Take our free health & lifestyle assessment start now

Interested in finding out more? Contact us for further information, to arrange a consultation or request a brochure.

get in touch