April 1, 2014 by dgarnett2013
Salsa Verde: DG
Great with fish and potatoes, such as baked bream
- Medium handful of flat-leaf parsley leaves
- leaves from 10 sprigs of mint
- Small to medium handful of basil leaves (less than the parsley, more than the mint)
- 1 garlic clove
- 1½ tabs capers, rinsed
- 1½ tabs anchovies
- 1 tab red wine vinegar
- 4 tabs extra virgin olive oil
- ½ tab Dijon mustard
- Salt and pepper
In a food processor, pulse-chop the herbs, garlic, capers and anchovies until roughly blended. (You can also do this in a pestle and mortar).
Transfer to a bowl and add the vinegar, then the oil (slowly), then the mustard. Season.
Eaten with baked bream, the day we went to see baby Hope Kinnear.