There are many versions of SALSA VERDE, including an excellent one from Annabel Langbein’s cookbook “The Free Range Cook”.
I found this one in the newspaper and have adjusted it a bit. This is the recipe I made this week.


1 cup parsley
1 cup basil
1/2 cup mint
2 tbsp Dijon mustard
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp capers
3 anchovy fillets
zest and juice of 1 lemon
1 clove garlic


  1. Place all the ingredients in a food processor and blitz.
  2. Eat!

I had this with Harvest Tomato sauce, but also in a wrap with avocado, rocket, sliced capsicums and alfalfa sprouts and in a salad with carrots, chickpeas, tomatoes and feta. It would go well with a steak or on top of some fish.

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