Prep time: 5 mins
Cook time: 8 mins
Makes: 2 cups
Ingredients
- 1½ cups (2 handfuls) parsley leaves, de-stemmed
- 1 handful (about 40) chives, chopped
- 1 cup extra virgin olive oil
- ¼ cup capers
- 3 cloves garlic
- 4 tbsp lemon juice
- 2 tsp Dijon mustard
- ground black pepper
- ¼ small red onion, chopped
- 1 small tin (8-10) anchovies, drained
- yolk of one hard boiled egg
Method
- Purée all the ingredients in a food processor until smooth.
- Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.