Salsa verde

Name: Salsa verde
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1 bunch flat-leaf parsley, leaves finely chopped; 1 bunch basil, leaves finely chopped; 1 garlic clove, finely chopped; 1 anchovy fillet in oil, drained, finely chopped; 100g pitted Gordal olives or other large green olives, roughly chopped; Finely grated zest of 1 lemon, flesh segmented, chopped, juice reserved; 150ml extra virgin olive oil

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by Guillaume Brahimi

Oct 03, 2015

Fresh, zesty and packed full of healthy antioxidants, salsa verde plays well with red meat, chicken and fish, or can be cut with a little vinegar for a zingy salad dressing.

1 bunch flat-leaf parsley, leaves finely chopped
1 bunch basil, leaves finely chopped
1 garlic clove, finely chopped
1 anchovy fillet in oil, drained, finely chopped
100g pitted Gordal olives or other large green olives, roughly chopped
Finely grated zest of 1 lemon, flesh segmented, chopped, juice reserved
150ml extra virgin olive oil

Method

1.

Place herbs, garlic and anchovy in a bowl and stir to combine. Stir in olives. Add lemon zest, flesh and reserved juice to mixture. Stir in oil and season to taste.

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