Salsa Verde
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Ingredients
- 1 large handful fresh parsley, leaves only
- 1 handful fresh basil leaves
- 1 tsp Dijon mustard
- 1 garlic clove
- 3 anchovy fillets
- 150-250ml/5½-9fl oz olive oil
- ½ red onion, peeled, finely chopped
- 1 tbsp baby capers, drained, rinsed
Method
- Put all ingredients in a blender and add the oil to reach the desired thickness
- Season to taste if required.