Salsa Verde

This is nice and simple… might get some swordfish steaks to grill later in the week and knock some up!!

4 tbs rough chopped fresh flat-leaf parsley
1 tbs rough chopped fresh mint leaves
2 tbs rough chopped fresh basil leaves
3 tbs capers
2 anchovy fillets
1 clove garlic
1tbs Dijon mustard
Juice of ½ lemon
125 ml extra virgin olive oil
Rock Salt
Chop all the leaves, garlic and anchovy together (or briefly pulse blend if you aren’t fussy what it looks like…). Transfer to bowl whisk in mustard and oil. Season well with salt. Enjoy


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