this months recipes

Salsa Verde
02 February 2007

This fragrant sauce of herbs and garlic is very quick and easy. Delicious served with plain fish, roast lamb, stirred through cooked potatoes or pasta.

1 bunch of fresh parsley
Handful of basil leaves
Handful of mint leaves
4 anchovy fillets
2 tbsp capers, rinsed, or thoroughly soaked if salted
2 cloves of garlic, roughly chopped
1 tbsp red or white wine vinegar
1 tbsp dijon mustard
1 tbsp sugar
60g/2Ľoz white bread, crusts removed, torn into pieces
150-250ml extra virgin olive oil
salt and pepper

Method
Tear the leaves from the bunch of parsley, drop them and all other ingredients (except for the oil and salt) into a food processor. Blitz in short bursts until finely chopped. Keep the motor running and trickle in olive oil to make a thickish sauce. Taste and adjust the seasoning, as required. Pour into a bowl and serve as suggested above.

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