contributed by Peter
Salsa verde is a zesty, green sauce originating from Mexican cuisine, typically made with tomatillos, jalapeños, cilantro, onions, and lime juice.
60 grams basil leaves,
20 grams parsley leaves,
20 grams mint leaves,
20 grams capers,
30 grams cornichons,
1 tablespoon grain mustard,
60 grams olive oil,
1 tablespoon anchovy fillets,
â…“ teaspoon salt,
½ teaspoon freshly ground black pepper,
juice and zest of ½ a medium lemon,
1 tbsp cooked garlic,
Wash herbs and pick them off the main stalks,
Add the ingredients roughly chopped into the blender along with the oil, seasoning, mustard, lemon zest, and lemon juice,
Blend till fairly smooth,
Adjust if you want with more seasoning and lemon juice