Salsa Verde
Ingredients
- ½ Bunch Fresh Parsley , leaves picked and finely chopped
- ¼ Bunch Fresh Mint , leaves picked and finely chopped
- 3 tbsp Capers , chopped
- 2 tbsp Anchovy Paste
- 1 Clove Garlic , smashed (optional)
- 1 ½ tsp Dijon Mustard
- 20 ml Lemon Juice
- 50-100 ml EVOO , Extra Virgin Olive Oil
- ½ tsp Fine Sea Salt
Instructions
- Add the parsley, mint, capers, anchovy paste, salt and optional garlic into the bowl of a mortar and pestle bowl. Mash aiming for a coarse paste, add the mustard, lemon juice and mix well. Thin out with as much oil as needed.