Salsa Verde

This is another of those wonderful, indispensable Italian sauces. I love it on barbecued food, as well as on roasts. Like pesto, it also makes a great salad dressing. I first started making this sauce back in the mid eighties at my Blue Water Grill restaurant in Bondi. It sat so nicely on top of a piece of barbecued fish and was terrific as a dressing in one of our winter salads of king prawns (shrimp), mussels and blanched fennel. At Rockpool we make it with a stick blender but it is just