Ingredients: serves 4-6
2 cloves of garlic
2 big handfuls of flat leaf parsley
1 bunch of basil
1 handful of mint
1 tablespoon of capers
6 fresh anchovy fillets
1 tablespoon of Dijon mustard
3 tablespoons of apple cider vinegar 8 tablespoons of extra virgin olive oil
Prepare the Salsa Verde by peeling the garlic and picking the leaves off the herbs (save the stalks they can be used in salads or for juices).
Finely chop the herbs along with the garlic, capers, gherkins and anchovies.
Place in a bowl, add the mustard and vinegar, then slowly stir in the oil until you achieve the right consistency.
Balance the flavours with black pepper, a bit of salt and perhaps a little more vinegar. Serve with fish, poultry or red meat.