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Salsa Verde

from St Anton ski holiday, March 2004

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Ingredients

  • 4 tinned Anchovy fillets, drained

  • 1 tbsp Capers

  • 1 tsp Mustard

  • 1 clove Garlic

  • 1½ tbsp Lemon Juice

  • 6 tbsp Olive Oil

  • 2 tbsp Parsley

  • 1 tsp Basil

  • Salt & Pepper

Method

  1. Blitz all ingredients in food processor until smooth (should have the appearance of very thick vinaigrette)

  2. Set aside and mix well with a fork before serving

Notes

Originally came as part of three part recipe for Terrine of Tuna with Salsa Verde served on Crostini (from St Anton ski holiday, March 2004).

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