Salsa Verde

• 2 ounces flat leaf parsley
• 1 ounce mint
• 1 ounce basil
• 4 small dill pickles
• 2 tablespoons green olives, chopped
• 1 tablespoon capers packed in salt, rinsed
• 3 anchovies packed in oil, drained (optional)
• 1 garlic clove
• 1 tablespoon white wine vinegar
• 23 cup olive oil
• fresh ground pepper
• 1 pinch sugar

1. Strip the leaves from the herbs and put in a food processor with all the other ingredients, apart from the pepper and sugar.
2. Blitz to a coarse sauce - don't make it too smooth.
3. Alternatively, chop the dry ingredients by hand before mixing with the oil and vinegar, to give a lovely, chunky texture.
4. Season with pepper and sugar (you shouldn't need salt because of the olives, anchovies and capers).
5. Use immediately.

flat leaf parsley, mint, basil, dill pickles, green olives, capers, anchovies, garlic, white wine vinegar, olive oil, fresh ground pepper, sugar

Taken from www.food.com/recipe/salsa-verde-254699 (may not work)