Current Obsession - Salsa Verde
May 1, 2013

If you have a small food processor or a mortar and pestel you will be thanking me big time for this wonderful bright green,briny paste recipe. It's so versatile, excellent served with Shrimp Empanadas, Pita Bread or Fish.
1 small handfull of basil
1 small handful of mint
2 peeled garlic cloves
1 tablespoon of Dijon mustard
2 tablespoons of capers
3 anchovy fillets
1/2 cup olive oil
1/4 cup red wine vinegar
a little touch of salt
fresh ground pepper
pulse all of the ingredients together until desired consistency is reached
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