Salsa Verde

Salsa Verde

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  • 3/4 cup parsley
  • 20 basil leaves
  • 20 mint leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon capers
  • 2 anchovy fillets
  • 2 tablespoons olive oil
  • Salt and pepper


Place ingredients in food processor and pulse into a thick paste. Add salt and pepper to taste. You might add more anchovy, capers, Dijon or mint to make a more tangy sauce. It should be lively and have a salty, herbaceous tang.

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