salsa verde
A wonderful, pungent accompaniment to lamb or beef. Don’t worry too much about the quantities in this. Taste it and adjust the flavour at the end. It should be thick and spoonable like a good pesto. It’s best made just before serving to retain it’s ultra-green vibrancy but you can keep it, covered, in the fridge for a couple of days. Or you can freeze it to keep the taste of summer for later in the year.
1 clove garlic, roughly chopped
Leaves from 10 stalks of flat-leaved parsley and 5 sprigs of tarragon
20 basil leaves
5 anchovy fillets
15 capers
1 teaspoon Dijon mustard
Half a teaspoon sugar
A few drops of lemon juice
2 tablespoons extra virgin olive oil
Fresh ground black pepper
Put everything in a blender/liquidiser goblet or mini food-processor. Blend until smooth. Adjust seasoning to taste.
