Monday, 1 November 2010

Nettle salsa verde

A handful of mint leaves
A handful of basil leaves
A (gloved) handful of young nettle tops, steamed
Half a handful of parsley leaves
2 Pickled gherkins
1 Tablespoon capers
3 Cloves garlic, crushed
4 Anchovies
1 Tablespoon Dijon mustard
6 Tablespoons olive oil
1 Tablespoon red wine vinegar
Juice of 1 lemon
Salt and pepper

Finely chop the herbs, nettles, gherkins, capers and anchovies. Stir in remaining ingredients and season to taste.

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