Preparation	10 mins
Serves	4

 

Salsa Verde

Ingredients

• 2 anchovy fillets in oil 
• 2 tbsp salted capers, rinsed
• 1 clove of garlic
• 1 bunch flat-leaf parsley, stems removed, roughly chopped
• ½ bunch mint, stems removed, roughly chopped
• ¼ bunch dill, stems removed
• ¼ cup parmesan, grated
• 100ml extra virgin olive oil
• 1 lemon, juiced
• ¼ preserved lemon, rind only diced
•  Cracked pepper to taste

Method

1. Place the anchovy fillets, capers and garlic in a mortar and pestle.

2. Grind to a rough paste. Add herbs and parmesan and grind until the mixture is a rough ‘pesto-like’ paste.

3. Add olive oil, lemon juice and preserved lemon rind and season with pepper.

4. Use over grilled meats or fish, roast vegetables, or toss through warm pasta.