Salsa Verde

Ingredients (Makes 150ml)

• Large handful flat-leaf parsley
• Small handful of mint
• Small handful of basil or tarragon
• 1 garlic clove
• 1 anchovy fillet in oil
• 1 tbsp capers
• 1 tsp Dijon mustard
• About 75–100ml olive oil
• Red wine vinegar
• Salt and freshly ground black pepper

Method

1. Pick the herb leaves off the stalks and chop roughly. You will need about 4 tablespoons of parsley and 1–2 tablespoons of a selection of the remaining herbs.
2. Peel and crush the garlic. Drain and roughly chop the anchovy fillet. Rinse and drain the capers. Add these ingredients to the herbs.
3. Either chop the mixture further by hand or briefly pulse in a food processor. Don’t over-process as the salsa needs to have some texture. Transfer to a small bowl if you have chopped the mixture by hand.
4. Stir in the mustard, season well with salt and pepper and then whisk or pulse in the olive oil. Add red wine vinegar to taste.
5. Salsa verde is best used on the day it is made, but it can be kept in the fridge for a day or two. It is particularly good with grilled or barbecued meats or fish.

Accompanying recipes

• Potato Terrine
• Roasted Lamb rump, wild garlic emulsion