Salsa Verde, from the River Cafe Cookbook, via Fred & Fran’s. 1 large bunch of Parsley (or Coriander, which is what we had) 1 large bunch of Basil, a few Mint leaves, 3 Garlic cloves, 100g Capers, 100g Anchovies (plus Oil), 2T Rice Wine Vinegar, 5T Olive Oil, 1T Dijon Mustard, Salt and Pepper to taste. Blended together in a food processor. That’s it! Dead simple, delicious. Fantastic with fish.
