from one generation to the next
Bunches of fresh herbs at the farmers market always tempt me to buy. Like beautiful posies of fresh flowers I am tempted to put them in jars on the kitchen bench just to admire their beauty, but of course it’s their lively flavours I really love and like alchemy, fresh herbs enhance the most mundane food. More subtle than a relish or pickle, Salsa Verde adds piquancy to steamed chicken and fish or vegetables and eggs, and like Basil Pesto it can be frozen in small portions to preserve the fresh herbal flavours into the cooler months.
1 large bunch parsley, about 350 g
1 bunch fresh basil, about 100g leaves only
1 x 40g jar anchovies in oil, drained
3 tablespoons capers, drained and rinsed
2 cloves of garlic, peeled and crushed
1 slice dense white bread (optional – sauce will be thinner without the bread)
3-4 tablespoons white wine vinegar or lemon juice
100ml, maybe more olive oil
Remove the thicker stems from the parsley and strip the leaves from the basil. Wash thoroughly and dry. I use a salad spinner. Process all the ingredients except the oil together in the blender. Once everything is finely chopped add the oil in a thin stream to make a smooth sauce. If it is too thick add extra oil.