June 21, 2017 by dgarnett2013
Salsa Verde: Felicity Cloake – The Guardian
- 1 small shallot, finely chopped
- 2 tbsp red wine vinegar
- 4 anchovies, rinsed if packed in salt
- Leaves from about 30g flat-leaf parsley (about 20g leaves)
- Leaves from about 30g basil (about 20g leaves)
- 2 tbsp salted capers, rinsed and roughly chopped
- 120-150ml extra virgin olive oil
Put the shallot in a small non-metallic bowl with the vinegar and leave to soak for 45 minutes.
After half an hour, mash the anchovies in a pestle and mortar, then gradually add the herbs and capers and pound to a smoothish paste (I prefer to leave it a little chunky, which is why I add the capers last). Or do this in the food processor.
Stir in the shallot, with a little of the soaking vinegar, then slowly whisk in the oil until you achieve your desired consistency.
Taste and add more of the vinegar if you like, plus seasoning if necessary. Store in an air-tight container in the fridge.
Eaten with potatoes from the allotment, next to flowers from the garden and allotment.