Salsa Verde by Annie Stirk

Name: Salsa Verde by Annie Stirk
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 2 Garlic Cloves, peeled; 50g Capers - drained; 50g Gherkins - drained; 6 Anchovy Fillets; 1 Bunch Parsley, flat leaf or curly; 1 Bunch Basil, leaves only; 1 Bunch Mint, leaves only; 1 Tbs Dijon Mustard; Freshly Ground Black Pepper; 6-8 Tbs Olive Oil

10 mins
easy
6

Recipe by

Annie Stirk

Ingredients

2 Garlic Cloves, peeled
50g Capers - drained
50g Gherkins - drained
6 Anchovy Fillets
1 Bunch Parsley, flat leaf or curly
1 Bunch Basil, leaves only
1 Bunch Mint, leaves only
1 Tbs Dijon Mustard
Freshly Ground Black Pepper
6-8 Tbs Olive Oil

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Introduction

It doesn’t have to be all about the meat; make the main event barbecued veg or fruit and you’ll not only have a healthier barbecue but veggie friends will love you for it.

Method

Place all the ingredients for the Salsa Verde into a food processor, except the olive oil or chop everything roughly with a sharp knife for a coarser texture.
Give the mixture a whiz and then gradually add the olive oil until you have a fairly thick smooth texture. You may not need all the oil; it depends on the volume of herbs.
Serve a good spoonful on top of your barbecued meat or fish.