Salsa Verde

For the salsa verde, first peel the garlic. Squeeze the lemon. Briefly wash basil and parsley and pluck the leaves. Chop finely.

In a cutter or mortar, grind the pressed garlic, a little salt, anchovies, capers, lemon juice and mustard into a paste. Remove knife from cutter or transfer paste. Stir in the herbs. Then add the olive oil, stir well and season the salsa verde with salt and pepper.

Here’s the step-by-step video tutorial for this recipe.

Preparation Tip:

Salsa verde is also excellent with meat, fish and poultry.

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