Salsa Verde
Method:
Finely chop the parsley and put in a small bowl. I don't mind a bit of stalk in there. Use a mortar and pestle or chop the garlic, capers and anchovies (if you're using them and add to the bowl, then add the lemon zest, vinegar, olive oil and salt. Taste and adjust as you like, with more salt or vinegar or oil. I like to have mine swimming in olive oil and with anchovies. Serve with eggs, meat, fish, sandwiches and tomatoes.
Ingredients:
- fresh parsley 1 (bunch)
- garlic 1 (cloves)
- anchovies 2 (pieces)
- lemon zest 1 (tbsp)
- white balsamic vinegar 2 (tbsp)
- olive oil 0.5 (cups)
- salt 1 (pinch)