Salsa Verde at Bazaar Marketplace.


2 cloves garlic

½ cup capers rinsed

½ cup cornichons rinsed

6 anchovy fillets

1 bunch flat leaf parsley

1 bunch basil leaf

1 bunch mint leaf

1 tablespoon Dijon mustard

50ml sherry vinegar

125ml olive oil

Sea salt and cracked black pepper to taste


Method: Finely mince the garlic, capers, gherkins, anchovies and herbs in a food processor. Add the mustard and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt and maybe a little more vinegar.

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