SalSa verde

Ingredients

1½ tablespoons salted capers

1 cup flat-leaf or curly parsley leaves

1 cup mint leaves

1 cup basil leaves

3 garlic cloves, minced

6 anchovy fillets

1 cup olive oil

lemon juice

salt and pepper

Method:

1. Wash the capers and soak in fresh water for an hour. Drain and squeeze dry in a tea towel.

2. in a food processor, blend the capers, herbs, garlic and anchovies until combined. alternatively, you can use a mortar and pestle and pound the ingredients into a paste.

3. With the machine still running, gradually add the olive oil.

4. When a thick paste forms, turn the machine off and stir in the lemon juice.

5. season to taste, transfer to a jar or bowl and cover with a layer of oil to seal; keep, covered, for up to 7 days.

HINTS AND TIPS:

* You will need—cutting board, bowls, sieve, cup measure, food processor or mortar and pestle and plastic spatula.

* Salsa verde directly translates as ‘green sauce’.

* For a different version of this sauce, omit the capers and anchovy fillets and add 1 tablespoon Dijon mustard.

* To make a ‘sweet and sour’ green sauce known as ‘Salsa verde agrodolce’, add to the basic recipe 4 tablespoons lemon juice or red wine vinegar, 2 tablespoons caster sugar and 2 slices white bread with the crusts removed.

* The herbs used in salsa verde can vary according to  what you have fresh at hand. Parsley is ecommended in all combinations with the addition of 2 other fresh green herbs, such as mint, basil, sorrel, marjoram, sage, tarragon, thyme, watercress, chervil or coriander to name a few.

* Salsa verde is served with fish, seafood, chicken, grilled and boiled meats, and chargrilled or roasted vegetables.

* Salted capers can be substituted with pickled capers—which are more common in the supermarket. However, salted capers are a far better product compared to the more readily available, spongy, pickled variety.

* It is recommended to cover the salsa with oil for longer storage. Without the oil, the salsa will need to be used within 2–3 days, after which the salsa will begin to oxidise and lose flavour and pungency. The salsa can also be frozen in ice cube trays; once frozen, place the cubes into a clip lock bag.

*Drizzle some salsa verde in minestrone.

* Serve with pasta as you would pesto pasta.