Simple Salsa Verde
Method
Finely chop the garlic on a large chopping board. Then add the herbs, anchovies and capers and chop all together until the ingredients are well mixed and fairly fine in texture. Transfer to a bowl and mix in a little mustard, sugar, lemon juice or vinegar, black pepper and enough olive oil to give a glossy, spoonable consistency. As you add these last ingredients, taste and tweak the mixture till you get something you really like.
This sauce is best made immediately before serving but it will keep for a few days, covered, in the fridge.
Ingredients
1 small garlic clove
A small bunch of flat-leaf parsley, trimmed of coarse stalks
About 15-20 basil leaves
Leaves from 3-4 sprigs of tarragon
2-3 anchovy fillets
About 1 teaspoon capers
About 1 teaspoon mustard (Dijon or English)
A pinch of sugar
A few drops of lemon juice or vinegar
1-2 tablespoons extra virgin olive oil
Freshly ground black pepper
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