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Salsa Verde
A fantastic and very easy way to add a blast of flavour to many things – meat, fish, pulses. Traditionally it uses a lot of olive oil, but this recipe uses a lot less but is still delicious. You can make it in advance and it keeps well in the fridge.
Prep
15
minutes
Cook
minutes
Serves 4 people
No items found.
No items found.
Ingredients
- A large handful of parsley
- 2 cloves of garlic
- 4 anchovy fillets
- 2 tablespoons capers
- Balsamic vinegar
- 4 teaspoons olive oil
- Salt to taste
METHOD
- Wash the parsley and peel the garlic, then chuck everything except the oil, vinegar and salt in the food processor and pulverise.
- Add the vinegar and oil. The amount of vinegar you need will depend on how loose you want the sauce.
- Add salt at the end – you may not need much because the anchovies are salty.
Diva notes.
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