Salsa Verde

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Greening out - Recipe thank you Guy Grossi

 

1 cup firmly packed flat-leaf parsley leaves, plus extra to serve

½ cup firmly packed mint leaves

50gm sourdough, crusts removed

200ml verjuice

30gm anchovy fillets

50gm capers in brine, drained

100ml white wine vinegar

100ml olive oil

 

Blend all ingredients in a food processor or blender until smooth + season to taste!