Salsa Verde

Ingredients

2 handfuls leaves flat-leaf parsley
12 leaves basil
1 small handful leaves mint
2 cloves garlic, peeled
2 tbsp capers, rinsed and drained
1 tbsp red wine vinegar
1 tbsp lemon juice
1 tbsp Dijon mustard
6 tbsp extra virgin olive oil

Method

1. You can pulse the ingredients together in a food processor but will get a better result if you chop by hand. Chop together the parsley, basil, mint, garlic, capers and anchovy fillets to a coarse paste.

2. Transfer to a non-metallic bowl and gradually whisk in the red wine vinegar, lemon juice, Dijon mustard and olive oil. Season with ½ teaspoon flaky salt and ¼ teaspoon freshly ground black pepper. This quantity should make about 225ml salsa verde in total. Cover with cling film and set aside at room temperature.