How to make salsa verde

Salsa verde simply translates as green sauce and it's a wonderful Mediterranean sauce with lots of delicious ingredients that will liven up the simplest of meat and fish dishes.

All the ingredients need to be finely chopped so start by adding one clove of chopped garlic to a bowl along with one chopped shallot, two tablespoons of chopped parsley and two tablespoons of chopped basil. Then chop three anchovy fillets with a teaspoon of capers, add these to the bowl with one tablespoon of chives. You could use a food processor to make this but chopping it by hand gives it a really authentic and rustic texture.

So the next thing you need to do is take some Dijon mustard and place a tablespoon of this straight into the mixture with four tablespoons of olive oil and a quarter teaspoon of finely grated lemon zest and mix together. You shouldn't need to add any salt to this because the anchovies are salty enough.

So this is ready to serve immediately or you could put it in an airtight container and store it in the fridge for up to three days. A really good tip; just before you serve, squeeze over a little bit of lemon juice as it freshens up all the flavours. And that's it, a simple salsa verde.

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