Salsa Verde

1. 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. 2

   Blitz to a coarse sauce - don't make it too smooth.

3. 3

   Alternatively, chop the dry ingredients by hand before mixing with the oil and vinegar, to give a lovely, chunky texture.

4. 4

   Season with pepper and sugar (you shouldn't need salt because of the olives, anchovies and capers).

5. 5

   Use immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.