- 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.
- If using a food processor, pulse-chop the parsley, basil, mint, garlic, capers and anchovies until roughly blended.
- Transfer to a large bowl and add the vinegar.
- 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.
