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 |