Classic salsa verde or green sauce recipe with a bit more complexity.
Awesome with fish or grilled steak.
- 4-5 anchovies from a jar
- small handful of capers
- 1 clove garlic
- splash white wine vinegar – 2tbsp approx
- 1 tbsp dijon mustard
- juice of a lemon
- big bunch parsley roughly chopped
- big bunch basil roughly chopped
- black pepper
- olive oil – enough to loosen to desired consistency – about 100ml
Stick everything in a food blender and whizz up until smooth. Add more olive oil and lemon juice if it is too thick.