Brettâ€™s Salsa Verde
1 clove garlic
1 tbsp Dijon mustard
2 tsbp capers, rinsed and drained, chopped
2 cups parsley, chopped
1 cup mint, sliced at the last moment
Salt and pepper to taste
1/3 cup Olivado Organic EV Olive oil
2-3 tbsp red wine vinegar (to taste)
Throw the garlic, anchovies and mustard into your mortar and pestle and mash into a paste. Remove and place into a med bowl with the capers, parsley and mint. Season with salt and pepper. Stir in the olive oil.
Season to taste with the vinegar.
Store in an airtight container until ready to use.
This is best used straight away.