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    Salsa Verde
    Salsa Verde

    Ingredients

    • 1½ cups (2 handfuls) parsley leaves, de-stemmed
    • 1 handful (about 40) chives, chopped
    • 1 cup extra virgin olive oil
    • ¼ cup capers
    • 3 cloves garlic
    • 4 tbsp lemon juice
    • 2 tsp Dijon mustard
    • ground black pepper
    • ¼ small red onion, chopped
    • 1 small tin (8-10) anchovies, drained
    • yolk of one hard boiled egg

    Salsa Verde

    Annabel Langbein
    • Cooking time: Less than 15 minutes
    Method

    Most cooks have their own twist on this classic recipe. I prefer not to include mint because I find the flavor too dominant, but I do like to add the yolk of a boiled egg. The more you blend this sauce the greener it becomes. I tend not to over-process it though, because I like it to have a bit of texture.

    Purée all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.

    Makes 2 cups.

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