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Salsa Verde

Prep time: 5 mins

Cook time: 8 mins

Makes: 2 cups

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

Method

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