Salsa verde

Salsa verde: delicious with a beautiful piece of meat, fish or as the basis for a killer sandwich.

Method

Finely chop the parsley, basil and garlic. Add the diced gherkins and capers, and finely chop the anchovies. Add these to the sauce as well, along with the mustard and red wine vinegar.

Slowly add the olive oil while stirring everything together, until you achieve the desired consistency. Season with pepper and salt. You can also use a food processor, but doing it by hand gives you better control over the texture.