• 1 bunch flat-leaf parsley
  • 1 bunch Freshzest Basil – Green
  • handful Freshzest Mint
  • 3 garlic cloves, peeled
  • 100gm capers
  • 100gm anchovies
  • 2 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil
  • 1 tbsp Dijon mustard
  • sea salt
  • freshly ground black pepper

Salsa Verde.

  1. If using a food processor, pulse-chop the parsley, basil, mint, garlic, capers and anchovies until roughly blended.
  2. Transfer to a large bowl and add the vinegar.
  3. Slowly pour in the olive oil, stirring constantly, and finally add the mustard. Check for seasoning. This sauce may also be prepared by hand, on a board, preferably using a mezzaluna.
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