Salsa Verde

If you haven’t discovered how fantastic salsa verde is, you should give it a go.   Its a knockout of a sauce:  fresh, zingy, healthy, delicious.  I use it as an alternative to gravy, and I love it with roast chicken pieces and mash.  Its a great accompaniment to any grilled, baked or barbecued fish or meat, as well as potatoes done any way.  I also like it on bubble n squeak the next day, made with the leftovers of course.

Jamie Oliver says the best way to make salsa verde is to chop all the herbs finely by hand.  I say: balls.  Shove it all in the food processor and its done in seconds.

1 small bunch flat leaf parsley

1 bunch basil

About 2 cups mint leaves

1 cup coriander leaves (optional, if in season)

1 garlic clove

3 anchovy fillets

1 tablespoon capers

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

Wash the herbs well in lots of cold water, drain and shake.  Put the garlic, anchovies and capers in the food processor and pulse a few times. Add the herbs and process, drizzling in the olive oil and vinegar, until you have a chunky sauce.  Serve immediately. It will keep in the fridge for a few days, but its best served freshly made.

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The Simplicity Project ~ Jenn Pike

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