Ingredients:

  • 1 cup (25g) fresh flat-leaf parsley, roughly chopped
  • ½ cup (12g) fresh mint leaves, roughly chopped
  • ¼ cup (6g) fresh basil leaves, roughly chopped
  • 1 tablespoon fresh oregano, chopped (optional)
  • 2 tablespoons capers, drained and rinsed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1-2 cloves garlic, minced (about 1 teaspoon)
  • 1 anchovy fillet, finely chopped (optional)
  • ½ cup (120ml) extra virgin olive oil
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Roughly chop all the herbs and set aside.
  2. In a food processor or blender, combine capers, Dijon mustard, red wine vinegar, garlic, and anchovy (if using). Pulse until finely chopped.
  3. Add the chopped herbs to the food processor.
  4. With the machine running, slowly drizzle in the olive oil until the salsa verde is emulsified but still has some texture. Don't over-process!
  5. Season with salt, pepper, and red pepper flakes (if using).
  6. Transfer to a small bowl, cover, and chill for at least 30 minutes to allow the flavours to develop (optional).