Salsa Verde
Most cooks have their own twist on this classic recipe. It's delicious served over grilled vegetables or with roasted meats, including my Lamb Racks with Salsa Verde.
Annabel Langbein Media
- Prep time:
- 5 mins
- Cook time:
- 8 mins
- Makes:
- 2 cups
- 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
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.
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