The River Cafe’s Salsa Verde
This all comes together under mortar and pestle.
2 tablespoons parsley leaves
2 tablespoons mint leaves
1 tablespoon basil leaves
extra virgin olive oil
1 garlic clove
1 tablespoon capers
3 anchovy fillets
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
Finely chop the parsley, mint and basil, put into a bowl and cover with olive oil. Peel the garlic and chop with the capers and anchovy. Add to the herbs and mix together. Stir in the mustard and vinegar, season with black pepper and add more olive oil to loosen the sauce.
Originally featured in Cooking at the River Cafe
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