Salsa Verde Recipe
- 4 sprigs of fresh basil
- 1 tablespoon white wine vinegar
- Sprig of flat-leaf parsley
- 2 garlic cloves, crushed
- 2 anchovy fillets, chopped
- 2 tablespoons capers
- ½ cup plus 2 tablespoons (100 milliliters) extra-virgin olive oil
This dip is delicious served with toasted focaccia bread or pita crisps.
Tear the basil leaves from the stems and put in a food processor. Follow with the rest of the ingredients and blend for 1 minute.