Salsa Verde

This Italian green sauce is a fantastic combination of fresh herbs and garlic in an emulsion of olive oil and vinegar. Serve it with poached or roast chicken breast, char-grilled vegetables and grilled Italian pork sausages, or as a relish with grilled tuna or salads involving hard-boiled eggs. It even works as a dipping dauce for tortilla chips

Ingredients
Makes 4 servings. Takes 10 mins.

40g (very big handful) flat parsley
20g (small handful) fresh basil
30g fresh white breadcrumbs
2tbsp red wine vinegar
1 garlic clove, crushed
2 anchovy fillets, chopped
2tbsp salted capers, rinsed
120ml extra-virgin olive oil, or more if required
Freshly ground black pepper

Optional extra - Add Jalepenos if an extra kick is requires.

Wash the parsley, basil and mint leaves, shake then pat dry with a paper towel. Combine the breadcrumbs and vinegar in the food processor, then add the herbs and whizz, using the pulse action, until you have a coarse paste. Add the garlic, anchovies and half the capers and whizz again using the pulse action to a coarse paste.

Gradually add the extra virgin olive oil with the motor running but try not to process to too fine a purée. Taste, add pepper and the rest of the capers, adjust the flavours accordingly and set aside, covered, until needed. Use within 24 hours.