Quick Salsa Verde

1. 1

   Take a large handful of flat parsley and chop it down, not too fine.

2. 2

   Take a couple of fillets of anchovy, chop them a little bit.

3. 3

   Then using the back of your knife, chop them into a paste.

4. 4

   Put the parsley and anchovies into a bowl.

5. 5

   Add a teaspoon of English mustard, a table spoon of capers (chopped if you like).

6. 6

   Take the white of a boiled egg and chop coursely.

7. 7

   Mix it all together.

8. 8

   Add 200ml extra virgin olive oil, mix and season with a sprinkle of Knorr Granualted Bouillon instead of salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.