BROOKE HOLIDAY’S SALSA VERDE

photo: Philipa Musso @rotten.comme

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*

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ingredients

•I shallot, finely chopped

•Pinch of salt

•Red or white wine vinegar

•1 bunch basil - leaves picked

•Handful parsley-leaves picked

•1-3 cloves of garlic-to taste, pounded to a paste in a mortar with a pestle & tiny amount of salt

•1-2 anchovy fillets, finely chopped

•1 teaspoon of capers, finely chopped

•1/2 cup olive oil

•Juice and zest of 1 unwaxed lemon

method

•Place shallot in a bowl & cover with vinegar for 15 minutes

•Drain shallot of vinegar - Save for a vinaigrette!

•Combine all remaining ingredients with either a mortar and pestle or a food processor depending on your preference for texture.

•Garnish with a glug of olive oil and a sprig of basil

Eaten traditionally in Italy with boiled meats, but excellent heaped on anything from roast chicken to a grilled white fish or omelette.

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