Salsa Verde
recipe
Salsa Verde
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A piquant 'green sauce' from Mexico that complements any platter of cold meats
Ingredients
- 1 large bunch of flat leaf parsley, stalks removed
- 6 large sprigs of mint (about 20 large leaves)
- 6 large sprigs of basil (about 20 large leaves)
- 2 cloves garlic, crushed
- 1 tbsp French mustard
- 6 anchovy fillets, rinsed
- juice of half a lemon
- 5–6 tbsp extra virgin olive oil
Preparation:
10
Total Time:
10min
Directions
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- If using a food processor, simply process the herbs, garlic, mustard and anchovies to a rough paste. Add the lemon juice and olive oil with the motor running until you have a thick sauce.
- Alternatively, crush the garlic and anchovies in a pestle and mortar and stir in the mustard. Finely chop the herbs and mix in. Add the lemon juice and olive oil and whisk to a thick sauce.
- Taste for seasoning and add black pepper if you like; it shouldn't need salt because of the saltiness of the anchovies.
Source: Terry Farris
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