Salsa Verde
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 handfuls parsley, smooth
- 10 basil leaves, fresh
- 10 leaves mint, fresh
- 1 clove garlic
- 1 tablespoon mustard (Dijon)
- 1 tablespoon capers
- 1 tablespoon anchovy paste or 2 anchovy fillets
- 0.5 tablespoon ½ balsamic vinegar
- 150 ml olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Puree everything except salt and pepper in a blender (or in a container with a magic wand). Then season and let it steep for at least 30 minutes at room temperature.
- Great with grilled meat and fish.
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