Salsa verde
A simple salsa verde that's easy to whip up and will turn a simple chicken breast or fish fillet into something special. It's also delicious on new potatoes, salads and steaks.
Method
Place the anchovy fillets, capers and garlic into a pestle and mortar and pound until broken down, then transfer to a bowl. (Alternatively, place in a sturdy bowl or mug and bash using the end of a rolling pin.)
Add the lemon zest and juice. Pour in the olive oil in a steady stream, whisking continuously to combine.
Stir in the parsley and basil and season to taste with salt and black pepper.
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