Project Description

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