This Salsa Verde parsley garlic sauce is our twist on a a classic that is used a lot in Italian booking. It can add a kick to so many recipes from bruschetta to meats and we particularly love it served with our Easy Smooth Chicken Liver Pate.
Ingredients
small bunch flat leaf parsley
small bunch mint
1 tsp capers
1 anchovy fillet
1 orange
½ small clove garlic
extra virgin olive oil
Salt and pepper to season
METHOD
PICK the leaves from the parsley and mint (place a few baby leaves to one side), you can chop by hand with a knife or blitz in the food processor until fine.
PEEL and finely chop the garlic. Add to the herbs.
CHOP the capers and anchovy fillet.
FINELY grate over the orange zest. Then mix and chop everything together well.
POUR into a bowl and add a good squeeze of orange juice and a drizzle of extra virgin olive oil.
MIX together and season with a little salt and pepper if needed.
Ingredients
small bunch flat leaf parsley
small bunch mint
1 tsp capers
1 anchovy fillet
1 orange
½ small clove garlic
extra virgin olive oil
Salt and pepper to season
