Salsa verde

By: Lennox Hastie
From: Finding Fire
Makes: 250 g

This vibrant green sauce boasts countless variations and manages to transverse many places including Italy, Spain, France and South America (where it is known as chimichurri). Its grassy, peppery nature is enriched with anchovies and it is delicious with everything from vegetables to grilled fish, as well as red meat, such as lamb and beef.

Ingredients

Quantity	Ingredient
1 bunch	flat-leaf (italian) parsley, leaves picked, washed and dried
1/2 bunch	basil, leaves picked, washed and dried
1/2 bunch	mint, leaves picked, washed and dried
1	garlic clove
1	large ice cube
30g	capers in brine, drained and rinsed
1 tablespoon	dijon mustard
1 tablespoon	red-wine vinegar
3	anchovy fillets
250ml	extra-virgin olive oil, such as arbequina, plus extra for covering
	sea salt

Method

1. Combine the herbs in a blender along with the garlic and ice cube. Blend on medium speed, stopping at intervals to ensure the herbs are evenly processed.
2. Add the capers, mustard, vinegar and anchovy fillets and blend on medium-high speed until combined. Be careful not to overwork the mixture or it will discolour.
3. With the machine running on medium speed, gradually add the olive oil in a slow and steady stream, scraping down the sides with a spatula. Turn the machine to high and process for 10 seconds.
4. Check the seasoning and consistency, then transfer to an airtight jar. Pour a thin layer of olive oil on top of the salsa verde to prevent oxidisation. Store in the refrigerator where it will keep for 2 days.

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