This is my mum’s Salsa Verde recipe, but it actually originates from an Annabel Langbein recipe, all of us have many of her recipe books and she is a bit of a favourite in our family.

This is a summer staple for your fridge and is great with beef on the barbeque, baked salmon, bean salad or just a loaf of half baked bread.

Salsa Verde

Salsa Verde
1 packed cup parsley
½ packed cup mint leave
1 bunch chopped chives
¾ cup olive oil
¼ cup capers
3 cloves garlic
2 tsp Dijon mustard
2-3 tbsp lemon juice
¼ medium onion chopped
1 small can of anchovies

Blend together until smooth. Store in the fridge and keeps for several weeks.  Makes about 1½ cups.