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Salsa Verde

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Preparation info
  • Makes about

    ¾ cup

    • Difficulty

      Easy

Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is a lovely sauce that is traditionally served with boiled meats, but it also works beautifully with grilled meats and vegetables. It will keep for a few days in the fridge but it must be covered with a layer of olive oil.

Ingredients

  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped tarragon
  • 1

Method

Put the herbs in a bowl and add the garlic, capers and anchovies. Mix the mustard and olive oil together in a small bowl, then stir this through the herb mixture. Add the chilli and a few good grinds of black pepper. Taste and adjust the seasoning as needed. Cover and put in the fridge for a while for the flavours to mingle.

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