Salsa Verde - Gwenyth Paltrow

By bunny_2

Ingredients

• 6 olive oil - packed Spanish anchovies
• 1 generous teaspoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/4 cup roughly chopped fresh parsley
• 1/3 cup roughly chopped fresh basil
• 1/3 cup roughly chopped fresh cilantro
• 1/2 cup roughly chopped fresh chives
• 1/4 cup extra virgin olive oil
• Freshly ground black pepper

Details

Servings 1

Preparation

Step 1

Put anchovies in a bowl and cut into small pieces with a knife and fork (this saves you a board to wash). Stir in the mustard and vinegar. Add the herbs, slowly stream in the olive oil, and season with pepper.


Can be made ahead, but it must be eaten on the same day.