For about 200ml you need
2-3 cloves garlic, grated or finely chopped
About 250ml parsley (The Italians use flat-leaf parsley, but I enjoy half flat leaf and half curly leaf), chopped. A salsa Verve must have parsley, but the other greens are optional.
About 250ml fresh basil leaves, chopped
About 125ml fresh mint leaves, chopped
20ml capers, drained
30ml finely chopped gherkins
5-6 anchovy fillets, finely chopped
25ml good quality red or white wine vinegar or lemon juice
Optional & not traditional:
10ml lemon zest, grated
50ml good quality olive oil or if your olive oil is too intense in flavour use half olive to half canola oil
10-15ml chopped red or/and green chilli
To prepare:
Ensure that the herbs are well washed and dried (excess water will make them pulpy in the processor)
You can pop the herbs in a food processor and pulse until they are finely chopped, but I prefer to chop them on a board with a sharp knife.
Add to the remaining ingredients (not in the food processor), mix well
