Salsa Verde

Summary

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

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Instructions

1. 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.
2. Great with grilled meat and fish.