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salsa verde

Salsa Verde by Annie Stirk

  • 10 mins
  • easy
  • 6
annie stirk
Recipe by
Annie Stirk

Ingredients

  • 2 Garlic Cloves, peeled
  • 50g Capers - drained
  • 50g Gherkins - drained
  • 6 Anchovy Fillets
  • 1 Bunch Parsley, flat leaf or curly
  • 1 Bunch Basil, leaves only
  • 1 Bunch Mint, leaves only
  • 1 Tbs Dijon Mustard
  • Freshly Ground Black Pepper
  • 6-8 Tbs Olive Oil
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Introduction

It doesn’t have to be all about the meat; make the main event barbecued veg or fruit and you’ll not only have a healthier barbecue but veggie friends will love you for it.

Method

  1. Place all the ingredients for the Salsa Verde into a food processor, except the olive oil or chop everything roughly with a sharp knife for a coarser texture.
  2. Give the mixture a whiz and then gradually add the olive oil until you have a fairly thick smooth texture. You may not need all the oil; it depends on the volume of herbs.
  3. Serve a good spoonful on top of your barbecued meat or fish.

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