I've been making this sauce since it was featured in Jamie Oliver's "The Naked Chef" cookbook and is one of my all-time favourites. Fabulous with any roasted or grilled meat or seafood. Try it!
Ingredients
*amounts are indicative and based on what you have to hand and how herby/tarty/salty you want your salsa verde to be
basil - half bunch or so, leaves picked
flat leaf parsley - same as above
mint - around a quarter or a bunch or 3-5 sprigs
1-2 tsps salted capers, rinsed
1-2 flat anchovies, chopped roughly
1-2 pickled gherkins
1-2 tsps Dijon mustard
1-2 cloves garlic, peeled and crushed
extra virgin olive oil - to taste and texture; I tend to put in anywhere from 2 tbsps to 1/4 cup
red wine vinegar - 2 tsps or so
sea salt an fresh ground black pepper to taste
Equipment
a small food processor or blender
Procedure
Place all ingredients in food processor or blender. Whizz until well mixed and incorporated. Add more olive oil to taste and for texture (the more olive oil, the runnier the sauce will be). Taste and season with salt and pepper. Best served immediately or up to 24 hours from making - keep in fridge.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment