1½–2 cloves of garlic, peeled
1 small handful of capers
1 small handful of gherkins pickled in sweet vinegar
6 anchovy fillets
2 large handfuls of flat-leaf parsley, leaves picked
1 bunch of fresh basil, leaves picked
1 handful of fresh mint, leaves picked
1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
8 tablespoons really good extra virgin olive oil
sea salt and freshly ground black pepper
The best way to make salsa verde is to chop all the ingredients very finely by hand. It’s great served with grilled or roasted meat and fish.
Finely chop the garlic, capers, gherkins, anchovies and herbs and put them into a bowl.
Add the mustard and vinegar, then slowly stir in the olive oil until you achieve the right consistency.
Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.