Salsa Verde

"This incredibly versatile Italian sauce is piquant and salty. It's traditionally paired with boiled meats but its green, garlicky, tangy flavour makes it an ideal accompaniment to roasted vegetables, cheeses, and any kind of fish or shellfish. Alter the ingredients to suit your taste and your store cupboard, leaving out the anchovies if you want it to be vegetarian."
 
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Ready In:
5mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • Strip the leaves from the herbs and put in a food processor with all the other ingredients, apart from the pepper and sugar.
  • Blitz to a coarse sauce - don't make it too smooth.
  • Alternatively, chop the dry ingredients by hand before mixing with the oil and vinegar, to give a lovely, chunky texture.
  • Season with pepper and sugar (you shouldn't need salt because of the olives, anchovies and capers).
  • Use immediately.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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