My Most Requested Recipe as a Private Chef: Salsa Verde

Składniki

100g parsley

100g jar capers

50g can anchovies

2 large garlic cloves

1 tbsp red wine vinegar

1 tbsp Dijon

100ml olive oil (can do more or less depending on how chunky you like it)

Wskazówki

Chop parsley, capers and anchovies in a food processor (or nutribullet or by hand)

Add your garlic cloves (grate in if doing by hand), mustard and vinegar (add with oil if doing by hand).

Drizzle your olive oil in. You can make the salsa as thick or thin as you like by removing or adding more olive oil.